Chocolate Soufflé

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• ¾ cup milk
• 1½ squares Baker’s chocolate
• ⅓ cup sugar
• 2 tablespoons hot water
• 3 eggs
• ½ teaspoon vanilla

Steps

1. Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.

More recipes with butter, flour, milk, chocolate, eggs or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.