CHOCOLATE SOUFFLE`

1/3 cup all purpose flour

sugar

1 1/2 cups milk

3 squares unsweetened chocolate coarsely chopped or grated

6 eggs separated

1/4 tsp salt

2 tsp vanilla extract

In saucepan have flour and 1/4 cup sugar. Slowly stir in milk cooking over medium heat.

Cook for 1 minute more and remove pan from heat and stir in chocolate bits while mixture is still very warm and will melt it.

Now with wooden spoon rapidly beat in egg yolks all at once. Beat until well blended in. Refrigerate to cool the mixture to lukewarm stirring occasionally.

Grease 2-qt souffle` dish or a round casserole dish will work fine, with butter and lightly sprinkle dish with sugar. Preheat oven to 375

In large bowl with mixer at high speed beat egg whites and salt until soft peaks form.. now still at high speed gradually sprinkle in 1/4 cup sugar. Beat until sugar is dissolved. The whites should stand in stiff peaks.

With a wire whisk or rubber spatula gently fold  chocolate mixture one third at a time and vanilla into egg whites until blended. Pour mixture into souffle` dish

With back of spoon 1 inch from edge of dish make  1 inch indention all the way around the souffle`  Bake 35 to 40 minutes until knife inserted under the “top hat” comes out clean.