Utensils:   

​6(8-oz.) soufflé dishes
measuring cups 
measuring spoons
small sauce pan
2 large bowls
electric or hand beater
​spatular
​large spoon
9 x 13 baking pan

Ingredients:
​Cooking spray
3 teaspoons of sugar (to coat soufflé's dishes)
​1/2 cup sugar
3 Tbsp. flour
3 Tbsp cocoa
1/8 tsp salt
1 1/4 cup skim milk
3 oz. mini bittersweet chocolate morsels
1 tsp vanilla extract
1 egg yolk
6 large egg whites

1. Coat soufflé dishes with cooking spray and sprinkle each bottom and side with 1/2 teaspoon of sugar. 
2.  In a medium sauce pan, whisk together the sugar, cocoa, flour, and salt.  Put over medium high heat and while stirring with a whisk, gradually add the milk and bring to a boil.  Cook 2 minutes or until thickened stirring constantly and remove from heat.
3.  Add the chocolate and stir until melted and smooth.
4.  Transfer to a large bowl; cool to room temperature and then stir in 1 tsp vanilla extract and 1 egg yolk.
5.  Place 6 large egg whites into a second bowl and mix at high speed until stiff peaks form.
6.  Gently fold 1/4 of the egg whites into the chocolate mixture and then gently fold the remaining egg whites.
7.  Place dishes on baking sheet and place on bottom rack of a 425 degree oven.  Immediately turn down to 350 and bake 40 minutes or until tooth pick comes out clean.

Directions for Proceeding:
    Cook 1                                     Cook  2
1.  Complete step 1                    1.  Complete step 2
2.  Complete step 3                     2.  Complete step 4
3.  Complete step 5                     3.  Complete step 6
                     4.  Finish steps 7 - 10 together