Serves: 6
1. Move oven rack to lowest position. Heat oven to 350°. Grease 6-cup soufflé dish with butter lightly sugar. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Grease one side of band with butter lightly sugar. Extend dish by securing band, buttered side in, around top outside edge.
2. Mix 1/3 cup sugar, the cocoa and flour in 1 1/2-quart saucepan. Gradually stir in milk. Heat to boiling, stirring constantly remove from heat.
3. Beat egg yolks in large bowl with wire whisk or fork. Beat about one-third of the cocoa mixture into egg yolks. Gradually stir remaining cocoa mixture into egg yolks. Stir in butter and vanilla cool slightly.
4. Beat egg whites, cream of tartar and salt in medium bowl with electric mixer on high speed until foamy. Beat in 3 tablespoons sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat.
5. Stir about one-fourth of the egg whites into cocoa mixture. Fold in remaining egg whites. Carefully pour into soufflé dish. Place dish in square metal pan, 9 X 9 X 2 inches, on oven rack. Pour very hot water into pan until 1 inch deep.
6. Bake 1 hour 15 minutes or until puffed in center and edges are set. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately with whipped cream if desired.
*Do not use self-rising flour.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving: Calories 195 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 120mg Sodium 135mg Carbohydrate 26g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Chocolate Soufflé recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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