Chocolate Souffle

Ingredients

• Four ounces of finely-grated chocolate
• six ounces of flour
• four ounces of sugar
• two ounces of butter
• one pint of milk
• six yolks of eggs
• eight whites of eggs
• one teaspoonful of vanilla essence

Method

1. 1

   Place the milk and chocolate in a small stewpan and simmer gently until dissolved.

2. 2

   Melt the butter, stir in the flour, add the chocolate mixture, and boil well.

3. 3

   Let it cool a little, add the vanilla, sugar, the yolks of eggs one at a time, give the whole a good beating, then stir in as lightly as possible the stiffly-whisked whites of eggs.

4. 4

   Turn into a well-buttered mold, and steam gently from forty-five to fifty minutes.

5. 5

   Serve the sauce round the dish.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 200. The excerpt below is the record exactly as published.

Chocolate Souffle. INGREDIENTS. — Four ounces of finely-grated chocolate, six ounces of flour, four ounces of sugar, two ounces of butter, one pint of milk, six yolks of eggs, eight whites of eggs, one teaspoonful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.