Double Chocolate Souffle - cooking recipe

Ingredients

3 whole eggs
2 egg whites
1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. cream of tartar
1 c. milk (skim)
1/2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/3 c. chocolate pieces

Preparation

Preheat oven to 350\u00b0.
Coat inside of 2 1/2-quart souffle dish with nonstick cooking spray.
Separate eggs, placing yolks in small bowl and whites in large bowl.
Place milk, sugar, flour and salt in 2-cup jar with lid.
Shake until smooth.
Pour into saucepan; stir in cocoa.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat. Add vanilla.
Stir a little hot mixture into yolks; stir yolks back into saucepan.
Beat together egg whites and cream of tartar at high speed until stiff, but not dry, peaks form.
Gently but thoroughly fold yolk mixture and chocolate pieces into whites. With a rubber spatula, cut down through center of whites, across bottom of bowl and up side, turning bowl as you fold.
Pour into prepared dish.
Bake 35 to 45 minutes until puffy and souffle shakes slightly when rack is gently moved.