Chocolate Soufflé

Mrs.Dr.Fork

from my first cousin, once removed, Ginny Humphries' (née Virginia Turner) Good Housekeeping Cookbook 1956.

1 cup milk

2 squares unsweetened chocolate

⅓ cup flour

¼ teaspoon salt

4 eggs, separated

⅓ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

Start heating the oven to 425°F. With butter, liberally great 1½ quart casserole; sprinkle bottom and sides with a a little granulated sugar until coated.

In double boiler, heat ½ cup milk with chocolate until chocolate is melted; with egg beater, beat till smooth.

Stir rest of milk into flour and salt; stir into chocolate. Cook, stirring, until very thick. Remove from heat; beat till smooth.

To chocolate mixture, add egg yolks, one by one, beating after each addition until smooth. Cover; let stand.

With electric mixer or egg beater, beat egg whites until they form peaks when beater is raised; slowly add sugar, continuing to beat until stiff. Fold in yolk mixture and extracts. Pour into casserole.

Bake, uncovered, 22 to 27 minutes. When 2 2minutes are up, insert silver knife part way into center of soufflé; if it comes out clean soufflé is done. If any soufflé adheres to the knife, bake 5 minutes more.

Serve at once with pour cream, whipped cream, or other sauce. Makes 6 servings.

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