| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
|
Square bitter chocolate |
| 2 |
tb |
(heaping) cocoa |
| 1 |
tb |
Flour or cornstarch |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Butter |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
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 well-beaten 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
2-quart 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.
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