Ingredients

• 5 tbsp superfine sugar
• 1/4 cup unsweetened Dutch-processed cocoa powder
• 1 tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1/4 cup milk
• 2 tbsp unsalted butter, cut up
• 2 egg yolks
• 1/2 tsp vanilla extract
• 3 egg whites
• 1/8 tsp cream of tartar
• 1/8 tsp salt

Directions

1. Place a rack in the lower third of the oven.

2. at a 1 to 1.5 quart souffle dish with nonstick cooking spray.

3. Add 1 tbsp of the superfine sugar; tilt dish to coat all areas with sugar; set aside.

4. In a small saucepan, whisk together cocoa powder, flour, cinnamon and milk; mixture will be thick.

5. Over low heat, whisk in butter, then continue to cook., whisking continuously until consistency of sour cream, about 2-3 minutes. Remove from heat.

6. Place egg yolks in a small bowl. Whisk in vanilla. Whisk a heaping spoonful of the cocoa mixture into the yolk mixture to temper.

7. Then, whisk tempered yolk mixture back into the saucepan unti smooth. Transfer to a large bowl.

8. In a second large clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until frothy. Add remaining 4 tbsp superfine sugar, 1 tbsp at a time, until firm, glossy peaks are formed.

9. Fold about 1/3 of the whipped egg mixture into the cocoa mixture, using a whisk to blend evenly.

10. Gently fold in remaining egg whites.

11. Transfer batter to prepared dish and bake at 350 for 22-25 minutes. Do not open oven dooor while baking.

12. Remove souffle when top is dry, but cracks will look moist.

13. Dust with confectioners’ sugar and serve immediately.

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