* Exported from MasterCook *

Eunice Kennedy Shriver's Chocolate Souffle

Recipe By : Eunice Kennedy Shriver, Angel Food cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 oz Unsweetened chocolate
1/4 ts Salt
2 tb Sugar
1 c Milk
2 tb Water -- hot
3 Egg yolks -- beaten
1 ts Instant coffee powder
4 Egg whites
2 tb Flour
1/4 c Sugar
1/2 ts Vanilla extract

Melt chocolate in top of double boiler over hot water. Add 2 tb
sugar, hot water, and coffee powder, mixing well. Stir in flour and
salt. Add milk gradually, stirring constantly. Bring to boiling
point. Pour small amount of mixture into beaten egg yolks. Add egg
yolks to chocolate mixture, beating well; cool. Beat egg whites in
mixer bowl until soft peaks form. Add 1/4 cup sugar, 1 tb at a time,
beating well after each addition until stiff peaks form. Add vanilla.
Fold into chocolate mixture. Pour into souffle dish. Bake at 350?F
for 35 minutes or until puffy. Serve immediately with whipped cream.

Yield: 6 Servings

This recipe is from the "Angel Food" cookbook, a collection of over
400 recipes produced especially for the non-profit Sacred Heart
Center in St. Louis.

Posted by: Adelmo P. Dunghe <adelmo3@ix.netcom.com>


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