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Soufflé Au Chocolate Recipe

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This recipe for Soufflé Au Chocolate, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudette Robbinson


½ T butter softened
2 -3 T. Cake flout
2 T. strong coffee

Wire Whip 2 T potato starch/flour OR
2 ½ T rice starch/Flour
3 T cornstarch
Rubber Spatula
5 egg whites
1 T granulated sugar
rubber scraper
powdered sugar in shaker
6 C soufflé mold
31/2 oz. semisweet baking chocolate
Small saucepan set over almost simmering water
1 C milk
4 C saucepan
!/3 C granulated sugar
2 T softened butter
Pinch of salt
3 Quart mixing bowl
3 egg yolks

Preheat oven to 375º Butter mold & roll cake flour in it rather than sugar knock out excess. Measure ingredients. Stir coffee and chocolate over simmering water until chocolate is melted and smooth. Remove from stove & keep over hot water until ready to use Beat in rest of milk and sugar. Stir over moderate heat until the boil id reached, Boil & stir 3 seconds: this will be very gluey especially if you use potato starch, Turn off heat’ beat in melted chocolate until well blended Clean off sides of pan and divide butter over the sauce Cool unlit tepid, beat egg whites and salt together until soft peaks are formed sprinkle in sugar and beat until stiff peaks are formed. Scrape chocolate sauce into mixing bowl. Beat in egg yolks: delicately fold in the rest. Turn soufflé into prepared mold, leaving at least 1/4 “between top of soufflé and rim of mold. Bake in middle of oven In about 35 minuets or when soufflé has risen about another 10 minuets which makes about 45 minutes in all. Soufflé is done when a straw of knife plunged into side of the puff comes out clean

Personal Notes:
Personal Notes:
Serve at once and accompany with sauce or cream




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