INGREDIENTS

INSTRUCTIONS

Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional
granulated sugar, shaking out the excess. In a bowl blend together 2
tablespoons of the remaining granulated sugar, the flour, the cocoa powder,
the butter, and a pinch of salt until the mixture resembles meal. In a
saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk
with the chocolate, cook the mixture over moderate heat, whisking, for 1
minute, or until it is thickened, and let it cool. In a bowl beat the egg
yolk slightly and beat in the chocolate mixture. In another bowl beat the
egg whites with a pinch of salt until they hold soft peaks, add the
remaining 2 tablespoons granulated sugar, a little at a time, beating, and
beat the meringue until it holds stiff glossy peaks. Stir one fourth of the
meringue into the chocolate pastry cream to lighten it and fold in the
remaining meringue gently but thoroughly. Divide the mixture between the
prepared dishes and bake the souffles in a shallow baking pan in the middle
f a preheated 400F. oven for 15 minutes, or until they are puffed. Dust the
souffles decoratively with the confectioners' sugar and serve them
immediately.
Serves 2.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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