| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
SUGAR |
| 2 |
tb |
CORNSTARCH |
| 1 |
c |
MILK |
| 2 |
|
CHOCOLATE, squares |
| 4 |
x |
EGG |
| 2 |
tb |
BUTTER |
| 1 1/2 |
ts |
VANILLA |
| 1/2 |
ts |
SALT |
| 1/4 |
ts |
CREAM OF TARTAR |
INSTRUCTIONS
Butter and sugar a 1 quart souffle dish. Prepare souffle collar to
help extend depth of the dish. Combine sugar, cornstarch, milk and
unsweetened chocolate in saucepan. Cook, stirring constantly until
mixture thickens and chocolate melts. Boil for 1 minute and remove
from heat. Separate eggs. Beat egg yolks till thick and add to
chocolate mixture. Stir in butter and vanilla. Cool to room
temperature. In meantime, beat egg whites with salt and cream of
tartar until stiff peaks form. Fold 1/2 of the egg whites into cooled
chocolate mixture. Fold in remaining egg whites. Pour into prepared
souffle dish and bake 50 minutes in a 350F oven. Serve immediately.
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on
Jan 21, 99
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