4 eggs, separated
1/4 cup sugar
125 9 (4 oz.) dark chocolate
2 tablespoons milk

Grease 18 cm 7 in souffle dish or 4 small individual souffle dishes; tie a collar of greased greaseproof paper or aluminium foil round top of large dish.

Combine chocolate and milk in top of double saucepan, stir over hot water until chocolate is melted, remove from heat. Beat egg-yolks, add sugar gradually beat until thick.

Fold in chocolate mixture and half the softly-beaten egg-whites, then fold in remaining egg whites Pour mixture gently into prepared dish or dishes. bake in moderate oven 30 to 40 minutes for large souffle or 15 to 20 minutes for small souffles. Serve at once. Serves 4.

Comments to: Natalie Armstrong
Last Updated: 19 February 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.