Ingredients:
2 tablespoons sugar
1/2 cup baking cocoa
1/2 cup hot water
3 tablespoons instant coffee
2 tablespoons butter
3 tablespoons flour
3/4 cup fat-free evaporated milk
3/4 cup sugar, divided
4 egg whites
1/8 teaspoon salt
2 tablespoons powdered sugar
Directions:
PREHEAT oven to 375 F.
Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
COMBINE cocoa, water and Nescafe in a medium bowl; stir until smooth.
Melt butter in a small saucepan over medium heat.
Stir in flour; cook, stirring constantly, for 1 minute.
Stir in evaporated milk and 1/2 cup sugar.
Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
Remove from heat.
Add to cocoa mixture; stir until smooth.
BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
Gradually beat in remaining sugar until stiff peaks form.
Fold 1/4 of egg whites into chocolate mixture to lighten.
Fold in remaining egg whites gently but thoroughly.
Pour mixture into prepared cups, filling 3/4 full.
Place on baking sheet.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
Sprinkle with powdered sugar.
Serve immediately.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.