Ingredients
5 large eggs4 teaspoons plus 3/4 cup sugar, divided1/2 cup baking cocoa6 tablespoons all-purpose flour1/4 teaspoon salt1-1/2 cups fat-free milk2 tablespoons butter1-1/2 teaspoons vanilla extractConfectioners’ sugar, optional
Preparation
Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside.
In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners’ sugar. Serve immediately.
