Directions

1. Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
2. Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
3. Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
4. Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.