1

Preheat oven to 350°F. Spray 2 (6-ounce) ramekins with nonstick spray.

2

In small saucepan, whisk together cocoa, flour, and 2 tablespoons granulated sugar; set over medium heat. Add milk; cook, stirring constantly, until smooth and slightly thickened, about 2 minutes. Remove from heat and cool 5 minutes.

3

Meanwhile, beat egg white in medium bowl just until fluffy. Slowly add remaining 1 tablespoon granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites a little at a time, folding just until there are no white streaks.

4

Divide batter between ramekins; bake until soufflés have risen and tops look slightly dry, 14−16 minutes. Serve warm, dusted with confectioners’ sugar.

5

Serving size: 1 soufflé