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Ingredients
- 1/4 teaspoon sugar
- 1/2 cup unsweetened cocoa
- 6 Tablespoons hot water
- 2 Tablespoons stick margarine
- 3 Tablespoons flour
- 3/4 cup milk
- 1/4 cup sugar
- 1/8 teaspoon salt
- 4 large egg whites
Preparation
Step 1
Preheat oven to 375. Coat a 1 1/2 quart souffle dish with cooking spray. Sprinkle with 1/4 teaspoon sugar. Set aside.
Combine cocoa and hot water in bowl. Stir well. Set aside.
Melt margarine in small saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.
Beat egg whites (at room temperature) at high speed of mixer until foamy. Add 3 T. sugar, 1 T. at a time, beating until tiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish.
Bake at 375 for 35 minutes or until puffy and set.