Individual Fudge Soufflés

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2/3 cup milk
• 1/2 teaspoon powdered instant coffee
• 1 1/2 cups all-purpose flour
• 1/2 cup HERSHEY’S Cocoa
• 1 1/2 teaspoons baking powder
• 1 cup (1/2 pint) cold whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Heat the oven to 325°F. Grease and sugar eight 6-ounce ramekins or custard cups; set aside.
2. Beat the butter, granulated sugar, and vanilla in a large bowl until fluffy. Add the eggs one at a time, beating well after each addition. Scald the milk; remove from heat and add the powdered instant coffee, stirring until dissolved. Combine the flour, cocoa, and baking powder; add alternately with the milk mixture to the butter mixture. Beat 1 minute on medium speed. Divide the batter evenly among the prepared ramekins. Place ramekins in two 8-inch square pans, place pans in the oven, and pour hot water into the pans to a depth of 1/8 inch.
3. Bake 45 to 50 minutes, adding more water if needed, or until a wooden pick inserted in the centers comes out clean. Remove the pans from the oven and let the ramekins stand in the water 5 minutes. Remove the ramekins from the water and cool slightly. Serve in the ramekins or invert onto dessert dishes. Beat the cream with the powdered sugar until stiff; spoon onto the warm soufflés.