Chocolate Souffle

Ingredients

• 2 ozs. butter
• 2 ozs. fine flour
• 5 pint milk
• 1 oz. sugar
• 2 ozs. powdered chocolate
• 4 eggs
• £ tea-spoon vanilla

Method

1. 1

   Melt the butter in a saucepan.

2. 2

   Add the flour.

3. 3

   Mix until quite smooth.

4. 4

   Add the boiling milk gradually and stir together into a smooth paste.

5. 5

   Strain through a sieve into a basin.

6. 6

   Add the vanilla, sugar and chocolate.

7. 7

   Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth.

8. 8

   Mix thoroughly and pour into a buttered mould.

9. 9

   Steam for about an hour and a half.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 13. The excerpt below is the record exactly as published.

Chocolate Souffle • 62 j) „ with Almonds . . .63 Cream Souffle 64 Lemon Souffid . . . . .64 CO General Directions Do not more than half fill the tin. Tie a piece of buttered paper right round the outside of the tin, letting it project about two inches above the tin. Set the souffle dish in a vessel of simmering water, which should reach half way up the souffle tin and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven, or on a very gentle fire. The water should only simmer. When cooked, turn the souffles out carefully and serve with cream or wine sauce. 61 Almond Souffle 4 ozs. almonds 7 eggs 4 ozs. sugar 1 table-spoon lemon sugar 24 ozs. flour Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar (see p. 164). Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour. Chocolate Souffle 2 ozs. butter 2 ozs. fine flour 5 pint milk 1 oz. sugar 2 ozs. powdered chocolate 4 eggs £ tea-spoon vanilla

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