*  Exported from  MasterCook  *
                             Chocolate Soufflés
 Recipe By     : Chocolate and the Art of Low-Fat Desserts (Alice Medrick)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  tablespoons   sugar -- optional
    1      cup           powdered sugar
      1/2  cup           unsweetened cocoa powder -- Duch process
    2      tablespoons   flour
      1/2  cup           1% milk
    4                    egg whites -- room temperature
    1      dash          cream of tartar
    2                    egg yolks
      1/2  teaspoon      vanilla extract
    3      tablespoons   powdered sugar -- for garnish
 1. Position the rack in lower third of the oven and preheat to 350
 degrees. Spray 4-5-ounce soufflé cups with vegetable oil spray. If you
 are sugaring the cups, pour a little granulated sugar in 1 soufflé cup
 and tilt it to coat the bottom and sides. Tap out excess sugar into
 the next cup and continue until all the cups are sugared.
 2. Sift the powdered sugar, cocoa, and flour into the top of a double
 boiler. Add the milk and ¸ cup water and whisk until smooth. Cook over
 gently simmering water, whisking continuously, for about 10 minutes,
 or until thickened. Remove from heat. Set aside.
 3. Beat the egg whites with the cream of tartar on medium speed until
 soft peaks form. Gradually sprinkle in sugar, beating at a high speed
 until stiff but not dry.
 4. Whisk the egg yolks and vanilla into the chocolate mixture. Fold
 about a quarter of the egg whites into the chocolate mixture to
 lighten it. Fold in the remaining whites. Divide mixture evenly among
 the cups. It can come to about ¹ inch below the rims. Soufflés may be
 cooled, covered, and refrigerated for up to 1 day.
 5. Place the cups on a baking sheet and bake for 15 to 17 minutes (19
 to 20 minutes if soufflés were prepared in advance and refrigerated),
 or until soufflés have puffed well above the cups and a bamboo skewer
 or toothpick inserted from the side deep into the center comes out
 with moist crumbs clinging to it. Do not overbake.
 6. To serve: Sieve a little powdered sugar over each soufflé and serve
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 Serving Ideas : good with frozen yogurt, whipped cream, or crème fraiche.
 NOTES : 'I like my soufflés dark and very rich in chocolate flavor,
 never light and ethereal! These meet my standards--and no one will
 suspect how light they really are. The bonus is that you can make them
 hours or even a day ahead and simply pop them into the oven twenty
 minutes before serving.'