2/3 cup of sugar 2 tablespoons of cornstarch 1 cup of milk 2 squares chocolate 4 eggs 2 tablespoons of butter 1 1/2 teaspoon of vanilla 1/2 teaspoon of salt 1/4 teaspoon of cream of tartar
Butter and sugar 1 quart soufflé dish. Prepare soufflé collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat the egg yolks until thick and add to chocolate mixture; stir in butter and vanilla. Cool to room temperature. In the meantime, beat egg whites with salt and cream of tartar until stiff peaks form. Fold in remaining egg whites. Pour into prepared soufflé dish and bake 50 minutes in a 350ºF. oven. Serve with whipped cream.
