- 1 tablespoon white sugar
- 1/2 cup HERSHEY®'S Dutch Processed Cocoa
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- 1 cup milk
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 2 tablespoons white sugar
- 6 scoops coffee ice cream
- Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
- Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
- Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
- Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.