Ingredients

½ cup of cocoa
⅓ cup of sugar
4 tablespoons of cornstarch
1 cup of low fat milk
2 teaspoons of freeze dried instant coffee
2 teaspoons of vanilla
2 tablespoons of sugar
7 egg whites
¼ teaspoon of cream of tartar
⅓ cup of sugar
¼ cup of flaked coconut or chopped nuts, if desired

Cooking Method

Mix cocoa, ⅓ cup of sugar and the cornstarch in heavy 1 quart saucepan.

1. Stir in milk.
2. Heat to boiling over medium heat, stirring constantly.
3. Cook and stir 1 minute, remove from heat.
4. Stir in coffee and vanilla.
5. Cool slightly.

Move oven rack to lowest position.

• Heat oven to 350ºF.

Spray 2½ quart soufflé dish with non stick cooking spray.

• Sprinkle with 2 tablespoons of sugar, tap out excess.

Beat egg whites and cream of tartar in large bowl until foamy.

• Beat in ⅓ cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy.

• Do not under beat.

• Stir cocoa mixture.

• Stir about one fourth of the egg white mixture into coco mixture.

• Fold cocoa mixture into remaining egg whites.

• Carefully pour into soufflé dish, smooth top.

• Place soufflé dish in rectangular pan, 13 x 9 x 2 inches, on oven rack.

• Pour very hot water into pan until 1 inch deep.

Bake about 40 minutes or until puffed and top feels firm.

Sprinkle each serving with 1 teaspoon of coconut.

Serve immediately.