Bittersweet Chocolate Soufflés

• Cooking spray
• 2 tablespoons granulated sugar
• 3/4 cup granulated sugar, divided
• 1/2 cup Dutch process cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 3 ounces bittersweet chocolate, finely chopped
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0.
2. Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.
3. Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.
5. Bake at 350u0b0 for 15 minutes or until puffy and set. Sprinkle with powdered sugar.

cooking spray, sugar, sugar, dutch, flour, salt, milk, vanilla, egg yolks, egg whites, cream of tartar, bittersweet chocolate, powdered sugar

Taken from www.myrecipes.com/recipe/bittersweet-chocolate-souffls (may not work)