Never-miss chocolate souffle

Yield: 6 Servings

Measure Ingredient
1 \N Square bitter chocolate
2 tablespoons (heaping) cocoa
1 tablespoon Flour or cornstarch
1 cup Sugar
4 \N Eggs; separated
1½ cup Milk
2 tablespoons Butter
1 tablespoon Vanilla

From: eastman@... (Sherri Eastman) Date: Wed, 1 Jun 1994 12:12:21 -0700 This souffle will not fall. It can stand 30 minutes if not removed from the oven; just turn down the heat and leave the oven door open.

Preheat oven to 325 degrees. Combine chocolate, cocoa, flour or cornstarch, and sugar. Blend into well-beaten yolks. Mix in milk and butter and cook in a double boiler over boiling water until thick, stirring constantly. Add vanilla and beat as it cools.

When cool, beat egg whites until stiff and fold into mixture, pour into 2-quart casserole, and set in pan of warm water. Bake in oven for 1 hour - or until knife inserted in center comes out clean. Serve at once with sweetened whipped cream, plain cream, or chocolate sauce. Serves 6.



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