INGREDIENTS

INSTRUCTIONS

Servings:  6
SOUFFLE:  Preheat oven to 425 degrees.  Generously grease 10" pie plate
with 1 T of butter, sprinkle with sugar to coat dish. In medium saucepan,
over medium-high heat, melt remaining 2 T butter. Whisk in flour until
blended; cook 1 minute, or until bubbly. Remove from heat, whisk in milk
until blended.  Return to heat and cook , stirring, until mixture boils and
thickens.  Remove from heat.  Whisk egg yolks and a little of the hot milk
together until mixture is blended, then whisk into rest of milk mix. Return
to low heat and cook, stirring, until mixture thickens, about one minute,
do not boil.  Remove from heat and stir in milk chocolate and unsweetened
chocolate until melted. Stir in orange peel and vanilla. Cool 15 minutes,
stirring occasionally.  In large bowl, beat egg whites and cream of tartar
until foamy, add 2 T sugar, beating until stiff. Fold together with cooled
chocolate mixture.  Pour into prepared pie plate. Bake 15 minutes or until
souffle' has risen, edges are firm and center is still slightly wobbly.
Sift confectioners sugar over souffle'.
SERVING: Serve with Orange Ice Milk. If desired, garnish with chocolate
curls.
Per serving: 311 calories, 7.8 g protein, 26 g carbohydrate, 21.4 g fat,
(62%), 113 mg cholesterol, 129 mg sodium.
From:  McCall's magazine, July 1991 Posted by: Grandma Sheila (Exner),
August 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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