Saturday, January 23, 2010

Hot Chocolate Souffle

Powdered sugar
1/4 C. Milk
4 1/2 oz. Dark chocolate
5 Eggs
2/3 C. Powdered sugar
1/3 C. Cornstarch

Heat oven to 400F. Butter a soufflé dish. Sprinkle with powdered
sugar. Bring milk to boil. Remove from heat. Add chocolate. Stir
until melted. Separate the egg whites from the egg yolks. Beat egg
yolks with sugar until pale in color. Add chocolate and cornstarch.
Whip egg whites until stiff peaks form. Fold egg whites into egg yolk
mixture. Pour into soufflé dish. Bake for 25 minutes. Serve

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