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Method :
Melt the butter or margarine, stir in the flour, cocoa and cinnamon and
blend well over a low heat. Stir in the milk, stirring continuously, until
the sauce thickens. Remove from the heat and leave to cool slightly. Beat
the egg yolks into the sauce. Whisk the egg whites lightly, then add the
sugar and whisk again until they hold soft peaks. Fold into the sauce,
then turn the mixture into a greased 1.2 liter/2 pt/5 cup soufflé dish
with a collar of paper round the side. Stand the dish in a roasting tin
(pan) and add enough water to come half-way up the side of the dish. Bake
in a preheated oven at 190°C/375°F/gas mark 5 for 45 minutes until well
risen. Sprinkle with the icing sugar and serve immediately. |