Chocolate soufflé

Text of recipe

TEMPERATURE: 325 F. 2 tablespoons butter 2 tablespoons PILLSBURY'S BEST Flour ¾ cup milk ½ cup sugar TIME: about 45 minutes 2 squares (2 oz.) unsweetened chocolate 3 egg yolks 3 egg whites ½ teaspoon vanilla extract

1. Melt butter; add stir until smooth.
2. Add cold milk. Stir and cook until sauce is thick and smooth.
3. Melt chocolate over warm, not hot, water; add sugar and beaten egg yolks.
4. Stir and cook until smooth.
5. Add cooled chocolate mixture to sauce and let stand until almost cold. I four and 6. Fold in stiffly beaten egg whites. Add vanilla extract.
6. Sift some powdered sugar into the bottom of an unbuttered casserole or baking dish. Pour in souffle mixture
7. Bake in slow oven until very and light and puffy and top is delicately browned.
8. Serve immediately with whipped cream or fluffy Hard Sauce. (No. 204).