Chocolate Souffle

Ingredients

2 squares (1 ounce each) unsweetened chocolate
2 cups Roberts Milk
1/2 cup sugar
1/3 cup sifted flour
3/4 teaspoon salt
4 Roberts Eggs, separated
2 tablespoons Roberts Butter, softened
2 teaspoons vanilla extract
Sweetened Whipped Cream

Preparation

Heat chocolate and 1 1/2 cups milk in top of double boiler over simmering water until well-blended. In a separate bowl, combine sugar, flour and salt; gradually stir in remaining milk; add to mixture in double boiler. Cook over simmering water until thickened, stirring constantly; continue cooking 5 to 7 minutes, stirring occasionally. Beat egg yolks until thick and lemon-colored; mix in a small amount of chocolate mixture and stir vigorously. Return to mixture in double boiler and cook 3 to 5 minutes, stirring constantly. Remove from heat; blend in butter and vanilla extract. Set aside. Beat egg whites until stiff peaks form; quickly fold chocolate mixture into beaten egg white. Turn mixture into a buttered 2 quart baking dish and place in a large baking pan; pour very hot water into baking pan to a depth of 1 inch. Bake at 350° for 1 hour, or until a knife inserted halfway between center and edge of souffle tests clean. Serve immediately with Sweetened Whipped Cream.

Recipe Contributed By: 8 servings