Diane's Chocolate Souffle

1 cup whole milk
1/2 cup granulated sugar
2 T unsalted butter
2 vanilla beans, split or 1 t vanilla extract
1 T all-purpose flour
4 large eggs, separated
1/2 cup dark chocolate cocoa

Preheat oven to 375. Butter 6 - 6 oz. souffle dishes, dust with granulated sugar, tap out excess and set aside.

In medium, heavy saucepan, combine milk, sugar, 1/4 cup butter over medium heat & bring to a boil. Reduce heat to low. Slit & scrape seeds from vanilla beans and put in saucepan (or add extract). Add cocoa. Gently simmer for 15 minutes.

Add flour & cook, stirring constantly until mixture leaves sides of pan (2 minutes). Remove from heat & let cool. Transfer to large bowl, 1 by 1 add egg yolks to mixture, beating well after each egg.

In large, grease-free mixing bowl, beat egg whites with electric mixer on medium until frothy, increase speed to high and add remaining 1/4 cup sugar. Beat until egg whites form soft peaks.

Spoon 1/3 egg whites into egg mixture and gently mix until batter is lightened somewhat. With rubber spatula fold in remaining egg whites, taking care not to deflate them.

Bring large kettle of water to a boil. Line a roasting pan with a folded kitchen towel. Place prepared souffle dishes into roasting pan. Fill 3/4 full. Pour enough boiling water into roaster so water comes up 1/3 around souffle dishes.

Bake 20 minutes or until doubled in height & golden. Serve immediately with whipped cream.