INGREDIENTS
- 1/4 granulates sugar plus additional for dusting the dishes
- 2 tablespoons all-purpose flour (add 1 more for high altitude
- 2 tablespoons Dutch-process cocoa powder
- 1 tablespoon cold unsalted butters 1/2 cup mil
- 1/2 ounce unsweetened chocolate, chopped fine
- 1 large egg yolk
- 2large egg whites
- confectioners’ sugar for dusting souffles
PREPERATION
- Butter 2 shallow 3/4 cup gratin dishes and dust them with the additional grandulates sugar, shakin gout the excess.
- In a bowl blend togehter 2 tablespoons of the remainingg grandulated sugar, the flour, the cocoa powers, the butter, and a pinch of salt until the mixture resembles meal.
In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate. cook the mixture over moderate heat, whisking for 1 minute, or until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it hold stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the soufflé in a shallow baking pan in the middle of a preheated 400 F over for 15 minutes, or until they are puffed. Dust the soufflé decoratively with the confectioners sugar and serve them immediately.
LOIS BRINK NOTES: Very rich, serve with sauce or ice cream. Use small soufflé cups 4 – 5.
The Spaghetti Western CAfe 