dianarchy.net

chocolate souffle

This one comes from Better Homes and Gardens New Cookbook.

2 T butter (again, you could use margarine, but why??)
3 T AP flour
3/4 c milk
1/2 c semisweet chocolate pieces
4 beaten egg yolks
4 beaten egg whites
1/2 t vanilla
1/4 c sugar
Whipped cream (optional) (it’s not really optional.)

1. Grease the sides of a 2 quart souffle dish. Sprinkle the sides with a little sugar. Set the dish aside. Also preheat the oven to 375.

2. In a small saucepan melt butter. Stir in the flour. Add the milk all at once. Cook and stir until thickened and bubbly. Add chocolate; stir until melted. Remove from heat. Gradually stir chocolate mixture into beaten egg yolks. Set aside. (You do know how to temper eggs so they don’t curdle, right?)

3. Beat egg whites and vanilla till soft peaks form (when you lift the beaters out of the egg whites, the tips will curl). Gradually add the sugar, beating until stiff peaks form (the tips will stay straight). Fold about 1 cup of the beaten egg whites into the chocolate mixture. Then fold the chocolate mixture into the remaining beaten whites. (I’m not 100% sure why you do it that way, but I think it’s to lighten the chocolate so you don’t crush all your egg white hard work. Or it might be to temper the egg whites, but I don’t think so, because the chocolate is relatively cool at this point.)

4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Keep the souffle in the oven while you do that, because it will fall right away if you take it out. If desired (ha!), top with whipped cream. Serve immediately.

Put a baking sheet on the shelf underneath the one you’re using, because this stuff will rise and make a mess.

This is delicious and is amazingly cakelike for only using 3 T of flour.