Dark Chocolate Soufflés

Natalie and I made this little dessert during the weekend, and I was asked to share. Chocolate always makes me happy!

Nonstick cooking spray
2 tbsp granulated sugar
1 tsp of instant coffee powder
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tbsp all-purpose flour
1/8 tsp salt
1/2 cup milk
2 egg yolks
4 egg whites
1 tsp vanilla
1/8 tsp cream of tartar

1. Lightly coat eight 4- to 6-ounce ramekins with nonstick cooking spray. In a small bowl stir together the 2 tsp granulated sugar and the instant coffee. Sprinkle on the side and bottom of each dish. Place in a shallow baking pan; set aside.

2. In a medium saucepan stir together 1/2 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.

3. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/4 cup of granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold chocolate mixture into egg whites. Spoon into prepared dishes.

4. Set baking pan in oven with the 8 ramekins inside. Pour water in pan about 1/4 inch deep. Bake in a 350° oven about 25 minutes. (Suggestion: don't open the oven.) If desired, sprinkle remaining sugar/coffee mixture over the top. Serve immediately.