Never Miss Chocolate Souffle
2 quarts casserole dish
1 ounce bitter chocolate
2 tablespoons cocoa
1 tablespoon flour or cornstarch
1 cup sugar
4 eggs, separated
1 1/2 cups milk
2 tablespoons butter
1 tablespoon vanilla
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 325ºF. 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 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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