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HOT CHOCOLATE SOUFFLE
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1
cup skim milk
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1/2 cup sugar, divided
1/3 cup unsweetened cocoa
1/4 cup all−purpose flour
1/8 teaspoon salt, optional
1/2 teaspoon vanilla
4 eggs, separated
1/2 teaspoon cream of tartar
In covered jar or blender container, shake or blend together milk, 1/4 cup of the sugar, cocoa, flour
and salt, if desired. In medium saucepan over medium heat, cook, stirring constantly, until mixture
boils and is smooth and thickened. Stir in vanilla. Set aside.
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add
remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are
glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if
sugar is dissolved.) Stir egg yolks into reserved sauce until well blended. Gently, but thoroughly,
fold yolk mixture into whites. Carefully pour into 1 1/2− to 2−quart souffle dish or staight−sided
casserole.
Bake in preheated 350°F oven until puffy, delicately browned and souffle shakes slightly when
oven rack is gently moved back and forth, about 30 to 40 minutes. Serve immediately.
HOT CHOCOLATE SOUFFLE
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