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19th Century Chocolate Soufflé

March 21, 2007

Circa 1886

Alice Prescott’s Chocolate Soufflé

Cocoa makes a particularly light chocolate soufflé. It may be served with chocolate sauce and whipping cream. The base may be made several days in advance.

Butter and sugar 6-8 ramekins, depending on size

1 cup whole milk, heated until small bubbles form around the outside edge of the pan.

2 egg yolks
4 tablespoons sugar
3 tablespoons flour
1/2 tablespoon corn starch
4 tablespoons cocoa powder

Combine the egg yolks, sugar, flour and cornstarch in a bowl with a splash of the warm milk and stir until smooth.

Slowly whisk the warm milk into the egg mixture. Return the mixture to the stove. Stir over low heat until a finger drawn through the back of a spoon leaves a line or it reaches approximately 180 degrees Carefully whisk into the cocoa powder and incorporate well. Pour into a plastic container and chill.

When ready to serve, warm the mixture in a pan over low heat.
Whip 6 egg whites with 12 tablespoons of sugar until stiff peaks form. Fold a small amount of this into the soufflé base to lighten it, then add fold the base into the remaining egg whites. Scoop into buttered and sugared ramekins. Bake at 375* for 10 minutes. Serve immediately.

Yield: Approx. 6-8 small souffles

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