Ingredients Jump to Instructions ↓

  1. 1 cup HERSHEY'S Cocoa

  2. 1-1/4 cups sugar , divided

  3. 1/2 cup all-purpose flour

  4. 1/4 teaspoon salt

  5. 2 cups milk

  6. 6 egg yolks , well beaten

  7. 2 tablespoons butter or margarine

  8. 1 teaspoon vanilla extract

  9. 8 egg whites

  10. 1/4 teaspoon cream of tartar

  11. Sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Move oven rack to lowest position. Heat oven to 350°F. Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. For collar, measure length of foil to fit around souffle dish; fold into thirds lengthwise. Lightly butter one side of foil. Attach foil, buttered side in, around outside of dish, allowing foil to extend at least 2 inches above dish. Secure foil with tape or string.

  2. Stir together cocoa, 1 cup sugar, flour and salt in saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with 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 1 minute. Add butter and vanilla, stirring until blended; cool 20 minutes.

  3. 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 white mixture into chocolate mixture. Lightly fold chocolate mixture, half at a time, into remaining beaten egg white mixture just until blended; do not overfold.

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

  5. 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.

  6. to 10 servings.


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