Low-Fat Chocolate Soufflé

Recipe courtesy of sandykins

3/4 cup evaporated skim milk

3/4 cup granulated sugar, divided

2/3 cup unsweetened cocoa powder

1/4 cup strong, brewed coffee

1 tablespoon plus 1 teaspoon cornstarch

7 egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 ounce (1 square) bittersweet chocolate, grated

confectioners' sugar for dusting

1. In a large saucepan, combine milk, 1/4 cup of the sugar, cocoa, coffee, and cornstarch; mix well. Cook mixture over medium heat, whisking, until it comes to a boil, about 7 minutes. Boil for 1 minute and remove from heat. Let cool completely.

2. Preheat oven to 350F. Spray a 2-quart soufflé mold with vegetable cooking spray.

3. In a large mixing bowl, using an electric mixer set on high speed, beat egg whites with cream of tartar until foamy. Add remaining 1/2 cup of sugar and salt; beat until stiff, but not dry, peaks form.

4. In a large bowl, using a rubber spatula, fold 1 cup of egg white mixture into cooled cocoa mixture to lighten it. Carefully fold in remaining egg whites and grated chocolate. Spoon soufflé mixture into prepared mold

5. Bake soufflé until it is puffed and firm on top but still soft in center, about 40 minutes. Dust with confectioners' sugar.