nonstick spray coating
1/2 cup refrigerated egg product
--or frozen; thawed
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 cup evaporated skim milk
1 tablespoon rum or 1/2 teaspoon rum flavoring
4 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
Make a collar for a 2-quart soufflé dish: Cut a strip of foil long enough to go around the dish plus 6 inches. Fold foil lengthwise into thirds, making a 4-inch-wide strip. Spray one side of strip with nonstick coating. Place strip, coated side in, around the outside of the soufflé dish so it extends about 2 inches above the rim. Pull tight and secure with tape where the foil overlaps.
Place egg product in a medium mixing bowl; set aside. Combine 1/4 cup sugar, cocoa powder, and cornstarch in a medium saucepan. Add evaporated skim milk all at once. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more (mixture will be very thick). Using a whisk and stirring constantly, gradually stir chocolate mixture into egg product. Stir in rum or rum flavoring. Set aside to cool while beating egg whites.
Beat egg whites and cream of tartar in a large mixing bowl with an electric mixer on medium speed till soft peaks form (tips curl). Add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight). Fold a small amount of beaten egg white mixture into chocolate mixture to lighten it. Fold chocolate mixture into remaining beaten egg whites. Turn mixture into prepared soufflé dish.
Bake in a 350°F oven for 45 to 50 minutes or till a knife inserted near the center comes out clean. Remove collar. Serve immediately.
Makes 8 servings.
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