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Chocolate Souffle (East Winner)




Source of Recipe


Posted by Wanderer. Source: “A Taste Of The Country Regional Contest,” Carol Ice, Burlingham, New York; Country Magazine, April-May 1995.


Recipe Introduction


Yield: 4-6 servings
“This recipe has been treasured and passed down in our family for years. It came from my Aunt Clara, whose cooking was a blend of her country and rural French roots. I can always depend on everyone being home to eat--and on time--whenever I make this for dessert.”


List of Ingredients




2 squares (1 ounce each) unsweetened chocolate
1/4 cup butter or margarine
5 tablespoons all-purpose flour
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon salt
1 cup milk
3 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Sauce:
1 cup heavy cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Baking cocoa or ground cinnamon, optional


Recipe



In the top of a double boiler over simmering water, melt chocolate and butter. In a bowl, combine flour, 1/3 cup sugar and salt. Add milk; stir into the melted chocolate. Cook and stir until thickened, about 7 minutes. In a small bowl, beat egg yolks; add a small amount of hot mixture. Return all to pan. Remove from the heat; add extracts. In a small mixing bowl, beat egg whites and remaining sugar until stiff peaks form. Fold into chocolate mixture. Grease the bottom of a 1-1/2 quart baking dish; add chocolate mixture. Place dish in a larger pan; add 1 in. of hot water to pan. Bake at 325F for 1 hour or until a knife inserted near the center comes out clean. Combine the first 3 sauce ingredients in a small mixing bowl; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.