DESSERT SOUFFLES: You won't be disappointed with this souffle that can be the grand finale to any dinner party.

CHOCOLATE SOUFFLE:

 

 

 

½ cup each sugar & unsweetened cocoa powder

1/3 cup cornstarch                                          

1 ¼ cups milk

5 egg yolks + 7 egg whites

pinch of cream of tartar or salt                                   

2 tbsp. sugar               

1 tsp. vanilla extract    

2 tbsp. superfine sugar + 2 tbsp. unsweetened cocoa powder, sifted together for dusting.                              

 

 

 

Prepare a 6-cup soufflé dish with a foil collar extending 4-inces above the rim. Dust collar with the cocoa and sugar mixture.  Preheat oven to 375 degrees F.

 

Sift sugar and cocoa powder together with cornstarch into a saucepan. Place saucepan on moderately low heat. Add milk, in a steady stream, into this mixture, Cook mixture, whisky continuously, until it is thick and smooth. Transfer mixture to a bowl. Beat in the egg yolks, one at a time, beating well after each addition. Stir in vanilla extract.

 

In a separate bowl, beat egg whites with the cream of tartar/salt until stiff. Add 2 tablespoons of sugar and continue beating until very stiff and glossy. Gently but thoroughly fold beaten egg white into yolk-milk mixture; then transfer mixture to the prepared dish.

 

Bake for 50 minutes. Remove and serve immediately, sprinkled with sugar and cocoa powder.