Hot Chocolate Souffle

From Hershey's Made Simple, page 132.

Makes 8 to 10 servings.

Photo by Brittany Meng.

1 cup unsweetened cocoa powder
1 1/4 cups sugar, divided, plus some for sprinkling
1/2 cup all-purpose flour
1/4 tsp. salt
2 cups milk
6 egg yolks, well beaten
2 Tbs. butter or margarine
1 tsp. vanilla extract
8 egg whites
1/4 tsp. cream of tartar
Sweetened whipped cream or vanilla ice cream

Lightly butter 2 1/2 quart souffle dish; sprinkle with sugar.  For collar, cut a length of heavy-duty aluminum foil to fit around souffle dish; fold in thirds lengthwise.  Lightly butter one side of foil.  Attach, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish.  Secure with tape or string.

Stir together cocoa, 1 cup sugar, flour, and salt in a large saucepan;  gradually stir in milk.  Cook over medium heat, stirring constantly with wire whisk, until mixture boils;  remove from heat.  Gradually stir small amount of chocolate mixture into beaten egg yolks; blend well.  Add egg mixture to chocolate mixture in pan, blending well.  Cook and stir for 1 minute.  Add butter and vanilla, stirring until blended.  Set aside and cool for 20 minutes.

Move oven rack to lowest position.  Heat oven to 350 F.

Beat egg whites with cream of tartar in large bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating  until stiff peaks form.  Gently fold about one-third of beaten egg mixture into chocolate mixture.  Lightly fold chocolate mixture, half at a time, into remaining egg white mixture just until blended; do not overfold.

Gently pour mixture into prepared dish; smooth top with spatula.  Gently place dish in larger baking pan; pour hot water into larger pan to depth of 1 inch.

Bake 1 hour and 5 to 10 minutes or until puffed and set.  Remove souffle dish from water.  Carefully remove foil.  Serve immediately with sweetened whipped cream or ice cream.

Notes:
- I used a round Corningware casserole dish.  Just make sure what you use is deep and holds 2 1/2 quarts.
- You'll want to make sure you have enough people to eat this within a day or two; after that, the texture changes and it's just not as good.  Really, it's best to eat it all the first day, especially fresh.