¾ CUP SUGAR
3 TBS COCOA POWDER – unsweetened
3 LARGE EGG YOLKS
4 LARGE EGG WHITES
1/3 CUP TOASTED WALNUTS – finely chopped
8 INDIVIDUAL SERVINGS
Preheat oven to 400º.
Butter eight ¾ -cup souffle or custard cups.
Mix ¼ cup sugar, cocoa powder and egg yolks in a medium bowl and blend all. Beat egg whites in a large bowl until they reach soft peaks. Gradually add remaining ½ cup sugar and continue beating until stiff peaks form.
Fold, meringue into cocoa mixture. Fold in walnuts. Divide souffle mixture among the prepared dishes. Bake until soufflés puff and are softly set in the center – about 15 minutes.
Sprinkle with powdered sugar and serve.