RECETAS Y COCINA

Ingredients

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• 1 ounce unsweetened chocolate, cut into pieces
• 1/3 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla
• 3 egg whites

Preparation

Melt butter. Stir in flour until blended.

In a separate pan, heat but do not boil milk, chocolate and sugar.

Slowly add the hot milk mixture to the flour mixture, stirring until well blended.

Beat egg yolks until light. Beat part of the sauce into the yolks, then add the yolk mixture to the rest of the sauce and stir the custard over very low heat until the yolks thicken slightly. Cool the custard well.

Preheat oven to 350° F. Add the vanilla to the cooled chocolate mixture.

Whip egg whites until stiff, not dry, and fold egg whites lightly into the cooled chocolate mixture.

Bake in a buttered souffle dish set in a pan of hot water about 20 minutes or until firm.

Serve at once with cream, vanilla sauce or alone.

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