Hot Chocolate Souffle

1 cup skim milk 1/2 cup granulated sugar - divided use 1/3 cup unsweetened cocoa 1/4 cup all-purpose flour 1/8 teaspoon salt, optional 1/2 teaspoon vanilla extract 4 large eggs, separated 1/2 teaspoon cream of tartar

In covered jar or blender container, shake or blend together milk, 1/4 cup of the sugar, cocoa, flour and salt, if desired. In medium saucepan over medium heat, cook, stirring constantly, until mixture boils and is smooth and thickened. Stir in vanilla. Set aside.
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.) Stir egg yolks into reserved sauce until well blended. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into 1 1/2 to 2-quart souffle dish or staight-sided casserole.
Bake in preheated 350°F (175°C) oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, about 30 to 40 minutes. Serve immediately.

Makes 4 to 6 servings.

For a Souffle to serve 6 to 8:

1 1/2 cups skim milk
3/4 cup granulated sugar - divided use
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt, optional
3/4 teaspoon vanilla extract
6 large eggs, separated
3/4 teaspoon cream of tartar

Bake in 2 to 2 1/2-quart souffle dish or straight-sided casserole in preheated 350°F (175°C) oven about 45 to 55 minutes.
For 8 individual souffles, use proportions for 6 to 8 servings and bake in 8 (10-ounce each) souffle dishes or ramekins in preheated 350°F oven about 20 to 25 minutes.

Recipe and photograph provided courtesy of the American Egg Board.