Bittersweet Chocolate Soufflés

cooking spray
2 T. sugar
3/4 C. sugar, divided
1/2 C. dutch process cocoa
2 T. flour
1/8 t. salt
1/2 C. 1% milk
1 t. vanilla
2 large egg yolks
4 large egg whites
1/8 t. cream of tartar
3 oz. bittersweet chocolate, finely chopped
powdered sugar

Coat eight 4 oz. ramekins with cooking spray, and sprinkle with 2 T. sugar to coat evenly.
Combine 1/2 C. sugar, cocoa, flour and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat, let stand 3 minutes. Gradually stir in vanilla & yolks. Spoon chocolate mixture into a large bowl; cool.
Place egg whites in a large bowl; beat with a mixer at high speed till foamy. Gradually add 1/4 C. sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.
Bake at 350° for 15 minutes or until puffy & set. Sprinkle with powdered sugar & serve immediately. Yield: 8 servings     

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