Fudgy Chocolate Souffle Cake with Warm Turtle Sauce (Sandra)

1/4 tsp sugar

1/2 c unsweetened cocoa

6 tbsp hot water

2 Tbsp butter

3 tbsp flour

3/4 c milk

1/4 c sugar

1/8 tsp salt
4 large egg whites
3 Tbsp sugar
warm turtle sauce:

6 Tbsp caramel sauce

3 Tbsp chopped, toated pecans

Preheat oven to 375F. Coat a 1/12 qt souffle dish with oil and sprinkle with 1/4 tsp sugar. Set aside. Combine cocoa & hot water ina bowl and set aside. Melt butter in a small heavy saucepan. Add flour and cook 1 min,whisking constantly. Gradually add milk, 1/4 c sugar and salt. Cook until thickened, whisking constantly (about 3 min). Remove from heat and stir in cocoa mixture. Spoon into large bowl and cool slightly. Beat egg whites at high speed until foamy. Add 3 Tbsp sugar, one at a time and beat until stiff peaks form. Gently fold 1 c egg white mixture into cocoa mixture then gently fold in remaining egg white. Spoon into prepared dish. Bake at 375F for 35 min until puffy and set. Serve warm or room temp with warmed turtle sauce.