Chocolate Soufflé

Chocolate Soufflé - Family de Freitas

Recipes

Chocolate Soufflé (Delma Gomes)
3 tbsp butter 4 eggs separated to yolks/whites 2 squares chocolate	1 cup scalded milk ¼ cup sugar 2 tbsp hot water	3 tbsp flour ¼ tsp salt
Melt the chocolate in the hot water. Melt the butter in a pan and add flour and, gradually, hot milk. Add the melted chocolate mixture and bring to the boil. Pour onto the egg yolks, beating until thick and lemon-coloured, and then mix in the sugar and salt. Let sit until cool. Cut and fold in the egg whites, beaten stiff. Butter a baking dish or individual moulds generously with creamed butter. Sprinkle with granulated sugar and then fill with the mixture and leave to set.

Chocolate Soufflé (Delma Gomes)
2 oz chocolate ¼ - ½ pint cream or evap milk ½ oz gelatin	2-3 tsp wine or water 3 eggs separated Toasted almonds	¼ pint milk 3 oz castor sugar
Prepare a soufflé dish by tying a stiff band of paper around it. In a basin, dissolve chocolate in milk and add the egg yolks and sugar. Whisk thoroughly over hot water until thick and fluffy, and then remove from the heat. Meanwhile, dissolve the gelatin in liquid, either wine or water, add to the mixture and whisk until cool. Whisk the egg whites stiffly; whisk cream until thick. Fold the cream into the mixture and then lastly fold in the egg whites. Pour into the soufflé case and leave to set. When firm, carefully remove the paper and decorate the top with almonds.