Prep 1 hr
Cook 40 mins
I'd been cooking the recipe from the Joy of Cooking for 20 years with spectacular reviews. My daughter also has a love for cooking and started buying her own cookbook collection. She was sure she'd found a recipe for souffle that topped mine! NO WAY!!" I contested. We had a bake off, and even I had to admit that her recipe was not only easier, it tasted much smoother and didn't have the egg white 'omelet' flavor that can sometimes happen. It was by far better, and now I share it with you:
- 1 1⁄2 ounces unsweetened chocolate
- 5 tablespoons sugar
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 3 whole eggs, separated
- 1 teaspoon pure vanilla extract
- Butter 1 1/2 quart souffle dish and sprinkle with sugar.
- In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
- Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
- Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
- Preheat oven to 300 degrees.
- Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
- Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
- Spoon into a souffle dish and bake for 35 to 40 minutes.
- Serve with Whipped Cream.