Mix cocoa, ⅓ cup of sugar and the
cornstarch in heavy 1 quart saucepan.
- Stir in milk.
- Heat to boiling over medium heat,
- Cook and stir 1 minute, remove from
- Stir in coffee and vanilla.
- Cool slightly.
Move oven rack to lowest position.
Spray 2½ quart soufflé dish with non
stick cooking spray.
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
Carefully pour into soufflé dish,
Place soufflé dish in rectangular
pan, 13 x 9 x 2 inches, on oven rack.
Pour very hot water into pan until 1
Bake about 40 minutes or until puffed and
top feels firm.
Sprinkle each serving with 1 teaspoon of