Chocolate Souffle may be a bit difficult to master, but the results are always rewarding, not only in the eating, but in the smiles of those to whom it is served. Spectacular, light and airy, it melts upon the palate with great flavor.
- 1 1/2 ounces unsweetened chocolate
- 5 Tablespoons sugar; plus extra
- 2 Tablespoons hot water
- 2 Tablespoons butter; plus extra
- 2 Tablespoons flour
- 1/8 teaspoon salt
- 3/4 Cup milk
- 3 eggs; separated
- 1 teaspoon vanilla extract
- Melt chocolate with 2 tablespoons sugar and hot water in small saucepan over low heat, stirring occasionally, until chocolate is smooth. Remove from heat and set aside.
- Melt butter in skillet. Add flour and salt and cook over low heat, stirring constantly, 2 to 3 minutes. Gradually stir in milk and bring just to boil, stirring constantly. Sauce should be smooth and thick. Blend in chocolate mixture.
- Beat egg yolks slightly. Stir 1 to 2 tablespoons hot chocolate sauce into yolks, then add yolk mixture to sauce in skillet. Stir well, remove from heat and set aside to cool.
- Beat egg whites until foamy. Gradually add remaining 3 tablespoons sugar and continue beating until whites are stiff but not dry. Stir 1/4 of whites into chocolate mixture, then fold in remaining whites. Stir in vanilla.
- Spoon into buttered 1 1/2-quart souffle dish sprinkled with sugar. Bake at 325 degrees until very puffed, 35 to 40 minutes.
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