Hot Cocoa Souffle

• 5 large eggs
• 4 teaspoons plus 3/4 cup sugar, divided
• 1/2 cup baking cocoa
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups fat-free milk
• 2 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• Confectioners' sugar, optional

1. Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside.
2. In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.
3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.
4. In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
5. Transfer to prepared dish. Bake at 350u0b0 for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

eggs, sugar, baking cocoa, allpurpose, salt, milk, butter, vanilla, confectioners

Taken from www.tasteofhome.com/recipes/hot-cocoa-souffle/ (may not work)