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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