This baked chocolate souffle makes an elegant hot dessert but it must be served immediately. Dress it up with a garnish of icing sugar, chocolate sprinkles, sliced almonds or shredded coconut.
2 tablespoons all-purpose flour
3 tablespoon butter or margarine
1 cup milk
2/3 cup white sugar
1 1/2 teaspoon vanilla extract
3 ounces unsweetened, fine baker's chocolate
5 large eggs, separated
- Preheat oven to 375 degrees.
- Grease and sugar the inside of a souffle dish.
- Melt butter and flour in a pan over medium heat. Add milk and stir constantly until mixture thickens.
- Mix in the chocolate and vanilla. Blend well until smooth.
- Cool chocolate mixture slightly and add the egg yolks one at a time; blend until smooth.
- In a separate dish, beat the egg whites until firm, but not fully stiff.
- Place the chocolate mix in the souffle dish and carefully fold in the egg whites.
- Bake for 20-25 minutes or until top appears to be floating, but isn't oozing liquid.
- Serve immediately. Enjoy!
Optional: garnish with icing sugar, chocolate sprinkles, sliced almonds or shredded coconut.
