Chocolate Souffle

Puddings and Custards Recipes

Yield: Serves 6.

Rich and elegantly extravagant.

• 3 tablespoons butter or margarine
• 1/3 cup flour
• 1/3 cup sugar
• 1 cup light cream
• 3 egg yolks, well-beaten
• 2 squares unsweetened chocolate
• 1/2 teaspoon vanilla
• 4 egg whites
• whipped cream, lightly sweetened

Melt the butter, blend in the flour and sugar, and mix well. Add the cream. Cook, stirring, over medium heat until thick. Beat a small amount of the hot mixture into the egg yolks. Return to the saucepan, blend well and cook 1 minute longer. Cool slightly.

Stir in the chocolate which has been melted over hot water. Add the vanilla. Beat the egg whites until stiff but not dry. Fold into the chocolate mixture.

Butter a 1-1/2-quart soufflé dish and sprinkle with granulated sugar. Spoon the mixture into the dish and set in a pan containing 1-1/2 inches of hot water. Bake in a 350 degrees F oven for about 30 minutes or until firm.

Serve at once with whipped cream.

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