Yield: 6 Servings
|1 \N||Square bitter chocolate|
|2 tablespoons||(heaping) cocoa|
|1 tablespoon||Flour or cornstarch|
|4 \N||Eggs; separated|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .