Heat oven to 350 degrees F. Butter 6-cup soufflé dish; coat with 1 tablespoon sugar. Stir together cocoa and flour in medium bowl. Add butter; blend well.
Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly.
Add egg yolks, one at a time, beating well after each addition. Cool to room temperature. Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish. Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.
This recipe is from the Hershey Kitchens. Anyone that makes chocolate for a living is ok in my book.
Ingredients:
