Chocolate Soufflé Recipe

Even those who shy away from cheese or vegetable soufflés are sure to enjoy this delicious dessert version.

1/2 cup sugar

2 tablespoons cornstarch

1 cup milk

2 squares (1 ounce each) unsweetened chocolate

3 egg yolks

2 tablespoons butter or margarine, softened

1 teaspoon vanilla

4 eggs whites

1/2 teaspoon salt

1/4 teaspoon cream of tartar

Blend sugar and cornstarch in small saucepan. Gradually stir in milk; add chocolate. Cook over medium heat. stirring constantly till chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

In small mixer bowl, neat egg yolks till very thick and lemon colored. Gradually beat in chocolate mixture. Stir in butter and vanilla. Cool to room temperature.

Heat oven to 350°. Butter and sugar a 6 cup soufflé dish. Make 4 inch band of triple thickness aluminum foil 2 inches longer than circumference of dish; butter one side and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, around top dish. (A buttered and sugared 2 quart casserole can be used instead of soufflé dish and foil band.)

In large mixer bowl, beat egg whites, salt and cream of tartar just till stiff peaks form. Stir about 1/4 of egg whites into chocolate mixture. Gently fold in remaining whites. Carefully pour into dish.

Bake 50 minutes or till knife inserted halfway between center and edge comes out clean. Serve immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. If desired, serve with sweetened whipped cream, Creamy Stirred Custard or Hard Sauce.   Serves 5 -6.

Quick Tip

Do not use premelted chocolate. Do not be alarmed if cracks appear on the top; they are characteristic of this recipe.