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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup sugar |
1/2 cup cocoa |
2 1/2 tablespoons all-purpose flour |
1/8 teaspoon salt |
1/2 cup milk, scalded |
1/4 cup butter or margarine, melted |
3 eggs, separated |
1 teaspoon vanilla extract |
sweetened whipped cream |
Directions:
1. Combine sugar, cocoa, flour, and salt in top of a double boiler; gradually stir in scalded milk and butter. Place over boiling water, and cook, stirring constantly, 8 minutes or until mixture is thickened.
2. Beat egg yolks in a small mixing bowl. Gradually stir one-fourth of hot cocoa mixture into yolks; add to remaining hot cocoa mixture, stirring constantly. Remove from heat, and stir in vanilla; let cool to room temperature.
3. Beat egg whites (at room temperature) until stiff peaks form; gently fold beaten egg whites into cooled cocoa mixture.
4. Pour into a lightly greased 1- quart soufflé dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350° for 50 minutes or until puffed and firm. Spoon into individual serving bowls; serve immediately with sweetened whipped cream.
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