Recipe - Bittersweet Chocolate Souffle

1/3 cup Granulated sugar plus
additional for
; coating souffle dish
3 tablespoon Allpurpose flour
3 lg Egg yolks
1 One half cup Milk
2 teaspoon Vanilla
6 ounce Finequality bittersweet
chocolate; (not
unsweetened),
; chopped fine
6 lg Egg whites
One fourth teaspoon Salt

GARNISH
Confectioners' sugar

ACCOMPANIMENT
Lightly sweetened whipped
cream

Preheat oven to 375F. Butter a 6cup souffle dish and coat with
additional granulated sugar, knocking out excess sugar. Butter and
sugar a 6inchwide doubled piece of foil or wax paper long enough to
fit around dish. Fit prepared dish with collar extending 2 inches
above rim.

In a bowl whisk together flour and 1 tablespoon granulated sugar. In a
small bowl whisk together egg yolks and One fourth cup milk and add to flour
mixture, whisking until smooth.

In a heavy saucepan heat remaining 1 One fourth cups milk over high heat
until it just comes to a boil and whisk into yolk mixture in a slow
stream. Transfer mixture to pan and cook over moderate heat,
whisking, until it just comes to a boil. Cook mixture at a bare
simmer, whisking constantly, until very thick, about 2 minutes.
Remove pan from heat and whisk in vanilla and chocolate until custard
is smooth. Transfer custard to a large bowl.

In another bowl with an electric mixer beat egg whites with salt
until they just hold soft peaks. Beat in remaining sugar in a slow
stream, beating until meringue just holds stiff peaks. Stir one
fourth of meringue into custard to lighten and fold in remaining
meringue gently but thoroughly. Spoon mixture into prepared dish.
Souffle may be prepared up to this point 1 hour ahead and chilled,
covered with a paper towel and plastic wrap. Do not let paper towel
touch surface of souffle. Put cold souffle in preheated oven. Bake
souffle in middle of oven 30 to 35 minutes, or until firm and set in
center.

Carefully remove collar from souffle dish and sift confectioners'
sugar over souffle. Serve souffle immediately with whipped cream.

Serves 8.

Gourmet May 1995

Converted by MC_Buster.

Per serving: 614 Calories (kcal); 28g Total Fat; (42% calories from
fat); 44g Protein; 40g Carbohydrate; 688mg Cholesterol; 1063mg Sodium
Food Exchanges: 1 Grain(Starch); 3 One half Lean Meat; 0 Vegetable; 0
Fruit; 4
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.