Ingredients

1 tablespoon cornstarch
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
3/4 cup skim milk
2 tablespoons dark rum (or 1/2 teaspoon rum extract and 2 tablespoons water)
2 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1 tablespoon powdered sugar

Directions

Preheat oven to 375 degrees. In a large saucepan, dissolve cornstarch, sugar and cocoa powder in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

In a small bowl, combine the rum with egg yolks. Stir about a quarter of the cornstarch mixture into the egg mixture. Then stir back into the remaining cornstarch mixture. Cook and stir for 1 minute. Remove from heat and set aside.

Using an electric mixer, beat egg whites until foamy. Add the cream of tartar and then beat until stiff peaks form.

Gradually stir a quarter of the egg-white mixture into the cornstarch mixture. Gently fold in the remaining egg white mixture. Spoon into a 1-quart souffle dish. Bake for 30 to 35 minutes, or until souffle is puffed and lightly browned. Dust with powdered sugar and serve immediately. Serves 4.