'1/4 cup all-purpose flour, sifted'
'1/2 cup cold milk'
'1/2 cup hot milk'
'1/4 cup granulated sugar'
'3 tablespoons (of soup) unsalted butter or margarine'
'4 egg yolks'
'60 grams bittersweet chocolate, melted'
'4 egg whites'
For the egg sauce
'2 egg yolks'
'1 cup confectioner's sugar'
'1 teaspoon vanilla extract'
'1/2 cup whipped cream'
'2 egg whites'
'1/4 cup all-purpose flour, sifted'
'1/2 cup cold milk'
'1/2 cup hot milk'
'1/4 cup granulated sugar'
'3 tablespoons (of soup) unsalted butter or margarine'
'4 egg yolks'
'60 grams bittersweet chocolate, melted'
'4 egg whites'
For the egg sauce
'2 egg yolks'
'1 cup confectioner's sugar'
'1 teaspoon vanilla extract'
'1/2 cup whipped cream'
'2 egg whites'
Mix the flour with cold milk and stir until smooth
Gradually add this mixture to hot milk in a saucepan, stirring constantly
Add granulated sugar, unsalted butter or margarine, and melted bittersweet chocolate
Cook over low heat for a few minutes, stirring constantly until thickened
Remove from heat
In a separate bowl, beat egg yolks well and add them to the hot milk mixture, stirring well
Add melted chocolate and stir until smooth
Beat egg whites until stiff and fold into the mixture, stirring carefully
Pour into an ungreased soufflé dish sprinkled with granulated sugar and bake in a moderate oven (170°C) for 25 minutes
While that's baking, prepare the egg sauce: beat egg yolks well in a bowl until pale yellow
Add confectioner's sugar and vanilla extract, beating constantly until smooth
Fold in whipped cream and beaten egg whites
Mix carefully
Serve the soufflé hot with the egg sauce puffed
Yield: 4 servings.
