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1
Place a pizza stone on lower oven rack to ensure even heating.
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2
Preheat oven to 350 degrees.
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3
Butter and then lightly sugar four stoneware ramekins or one 4-cup souffle dish.
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4
(To easily sugar the dish, cover the top with plastic wrap after putting some sugar in and shake it around until lightly coated.
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5
).
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6
Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan.
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7
Add 3/4 milk, and heat over medium-high heat, STIRRING CONTINUOUSLY,until cocoa mixture starts to bubble.
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8
**Very important to stir continuously!
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9
**.
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10
Remove from heat.
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11
Beat egg yolks with a whisk; Beat 1/3 of the cocoa mixture into the egg yolks.
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12
Very slowly stir in the rest of the cocoa mixture.
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13
DO NOT DUMP IT IN ALL AT ONCE.
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14
Stir in butter and vanilla.
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15
Set aside and let cool slightly.
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16
Beat 3 egg whites, 1/4 teaspoon cream of tartar and salt together with an electric mixer until foamy.
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17
With beater still going, add 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
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18
Continue to beat the egg whites until they form stiff peaks.
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19
Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.
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20
Divide the remaining egg whites into thirds, carefully folding each third in one at a time with a spatula until just mixed.
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21
DO NOT OVER MIX!
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22
Pour batter into dishes, place in oven and bake for 1 hour.
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23
DO NOT OPEN THE OVEN DOOR DURING BAKING TIME.
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24
After 1 hour, if souffles do not look quite done, continue cooking for another 5 -10 minutes.
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25
Remove from oven and serve immediately as is, or topped with whipped cream, powered sugar, Gran Marnier, fresh raspberries (or another topping of your choice).
