|Sugar||1⁄4 Cup (4 tbs)|
|Dutch process cocoa||1⁄4 Cup (4 tbs)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
Cut a piece of aluminum foil long enough to fit around a 1 1/2-quart souffle dish, allowing a 1-inch overlap.
Fold foil lengthwise into thirds.
Lightly coat one side of foil with cooking spray; wrap foil around outside of dish, coated side against dish, allowing foil to extend 4 inches above rim to form a collar.
Secure foil with string or freezer rape.
Combine 1/4 cup sugar, cocoa, and cornstarch in top of a double boiler, gradually stir in milk and Kahlua.
Bring water to a boil over medium heat; cook Kahlua mixture until slightly thick- ened, stirring constantly.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Cook 10 minutes over boiling water, stirring constantly with a wire whisk, until thickened.
Remove from heat, and let cool to room temperature.
Beat egg whites (at room temperature) and cream of tartar until soft peaks form.
Gradually add 2 tablespoons sugar, 1 tablespoon at a time, bearing until stiff peaks form and sugar dissolves.
Gently fold egg whites into Kahlua mixture.
Pour into prepared souffle dish.
Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1/2 inch.
Bake at 350Â° for 50 minutes or until puffed and set.