Soufflé

1

Mix the cocoa with water and bring to a boil, stirring constantly until it thickens

2

Preheat the oven to high heat and grease six small baking dishes with light butter. Reserve

3

Beat the egg whites until stiff for 2 minutes, adding sugar gradually

Continue beating until stiff peaks form (see page 53)

Sift the cocoa over the beaten egg whites and mix gently

4

Place the soufflé in the prepared baking dishes and bake at 10 minutes or until it rises and becomes firm

Serve immediately.