Recipe - Never-Miss Chocolate Souffle

1 Square bitter chocolate
2 tablespoon (heaping) cocoa
1 tablespoon Flour or cornstarch
1 cup Sugar
4 Eggs; separated
1 One half cup Milk
2 tablespoon Butter
1 tablespoon Vanilla

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)

Date: Wed, 1 Jun 1994 12:12:21 0700
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 325 degrees. Combine chocolate, cocoa, flour or
cornstarch, and sugar. Blend into wellbeaten 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
2quart 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.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.