Kahlua Souffle

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 tape. Set aside.

Combine 1/4 cup sugar, cocoa, and cornstarch in top of a double boiler and gradually stir in milk and Kahlua. Bring water to a boil over medium heat. Cook Kahlua mixture until slightly thickened, stirring constantly.

Beat egg yolks slightly. Gradually stir about one-fourth of hot mixture into yolks, then 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 or a time, beating 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, then pour hot water into pan to a depth of 1/2 inch. Bake at 350 degrees F for 50 minutes or until puffed and set. Serve immediately.