|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||3 Tablespoon|
|Instant coffee crystals||2 Teaspoon|
|Canned evaporated skim milk||1 Cup (16 tbs)|
|Liqueur||1 Tablespoon (Orange Or Coffee Flavored)|
|Vanilla||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
Bring egg whites to room temperature (about 1 hour).
Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals.
Stir in milk all at once.
Cook and stir over medium heat till bubbly; cook and stir for 2 minutes more.
Remove from heat.
Stir in liqueur and vanilla.
Pour into a large bowl.
Cover surface of mixture with clear plastic wrap.
In a large mixer bowl beat egg whites and cream of tartar till stiff peaks form (tips stand straight).
Fold about one fourth of the egg whites into the chocolate mixture to lighten.
Fold in remaining egg whites.
Gently pour mixture into an ungreased 2 to 2 1/2 quart souffle dish.
Bake in a 375° oven 20 to 25 minutes or till a knife inserted near the center comes out clean.