Instructions: Pre-heat oven to 350-F degrees F and lightly butter a 6-cup souffle dish, then coat the dish with 1 tablespoon of sugar and reserve.

In medium mixing bowl, combine the Dutch-process cocoa and flour. Add the softened butter and blend well. Set aside for now.

In medium saucepan, warm the milk until very hot. Reduce heat and add cocoa mixture, beating with wire whisk until smooth and thick. Remove the mixture from the heat source and stir in 1/2 cup sugar and the vanilla extract.

Let the mixture cool slightly and add the egg yolks, one at a time, beating well after each addition. Cool the mixture to room temperature.

In large mixer bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

Fold a small amount of beaten whites into chocolate mixture to temper. Fold chocolate mixture into remaining whites. Carefully pour the souffle into the prepared dish.

Bake for 40 to 45 minutes until puffed. Serve immediately with ice cream and enjoy.

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