Deep Dark Chocolate Souffle Recipe

Ingredients <br>- 1 tablespoon white sugar <br>- 1/2 cup HERSHEY®'S Dutch Processed Cocoa <br>- 1/4 cup all-purpose flour <br>- 1/4 cup butter, softened <br>- 1 cup milk <br>- 1/2 cup white sugar <br>- 1 teaspoon vanilla extract <br>- 4 eggs, separated <br>- 2 tablespoons white sugar <br>- 6 scoops coffee ice cream <br><p></p>Directions <br>step 1: Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar. <br>step 2: 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. <br>step 3: 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. <br>step 4: Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream. <br>

Ingredients
- 1 tablespoon white sugar
- 1/2 cup HERSHEY®'S Dutch Processed Cocoa
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- 1 cup milk
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 2 tablespoons white sugar
- 6 scoops coffee ice cream

Directions
step 1: Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
step 2: 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.
step 3: 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.
step 4: Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.

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