Hot Chocolate Soufflé

Ingredients

• 3/4 cup HERSHEY’S Cocoa
• 1 cup sugar, divided
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 6 egg yolks, well beaten
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 8 egg whites
• 1/4 teaspoon cream of tartar
• Sweetened whipped cream, for serving

Instructions

1. Adjust the oven rack to the lowest position and heat the oven to 350°F. Lightly butter a 2 1/2-quart soufflé dish and sprinkle it with sugar. To make a collar, cut a length of heavy-duty aluminum foil to fit around the dish and fold it in thirds lengthwise. Lightly butter one side. Attach the foil, buttered side in, around the outside of the dish so it extends at least 2 inches above the rim. Secure with tape or string.
2. Stir together the cocoa, 3/4 cup sugar, flour, and salt in a large saucepan; gradually stir in the milk. Cook over medium heat, stirring constantly with a wire whisk, until the mixture boils. Remove from heat. Gradually stir a small amount of the chocolate mixture into the beaten egg yolks. Blend well, then add the egg mixture to the saucepan, blending well. Cook and stir 1 minute. Add butter and vanilla; stir until blended. Set aside and cool 20 minutes.
3. Beat the egg whites with the cream of tartar in a large bowl until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold about one-third of the egg whites into the chocolate mixture. Lightly fold the chocolate mixture, half at a time, into the remaining egg whites just until blended; do not overfold.
4. Gently pour the mixture into the prepared dish and smooth the top with a spatula. Place the dish in a larger baking pan and pour hot water into the larger pan to a depth of 1 inch.
5. Bake 65 to 70 minutes or until puffed and set. Remove the soufflé dish from the water and carefully remove the foil. Serve immediately with sweetened whipped cream.