Hot Chocolate Soufflé

3/4 cup Hershey cocoa
1 cup sugar
1/2 cup flour
1/4 tsp. salt
2 cups milk
6 egg yolks, well beaten
2 tbsp. margarine
1 tsp. vanilla
8 egg whites
1/4 tsp. cream of tarter
Sweetened whipped cream

Adjust oven rack to lowest position. Heat oven to 350°. Lightly grease 2 qt. soufflé dish; sprinkle with sugar. Set aside.

For collar; measure length of heavy duty foil to fit around soufflé dish; fold into thirds lengthwise. Lightly grease one side. Attach foil, buttered side in around outside of dish allowing foil to extend at least 2" above dish. Secure foil with tape or string.

In saucepan, stir together cocoa, 3/4 cup sugar, flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly with wire whisk,
until mixture boils. Remove from heat. Gradually stir in small amount of
chocolate mixture into beaten egg yolks; blend well. Return egg mixture to
pan, blending well. Cook and stir 1 minute. Add margarine and vanilla,
stirring until blended. Set aside; cool 20 minutes.

In large bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually add remaining 1/4 cup sugar and beating until stiff peaks form.
Gently fold about 1/3 of beaten egg whites into chocolate mixture. Lightly fold chocolate mixture, half at a time into remaining beaten egg whites,
just until blended. DO NOT OVERFOLD.

Gently pour mixture into prepared dish; smooth top with spatula. Place dish in a larger baking pan; pour hot water into pan to depth of 1”. Bake for 65 to 70 minutes. Carefully remove foil.

Serve immediately with sweetened whipped cream.

8 to 10 servings