CHOCOLATE SOUFFLE

Light and delicate, this hot Chocolate souffle is an elegant dessert to serve for a luncheon or dinner party.

Preparation and cooking time: 1 1/4 hours

Servings: 4

3 1/2 oz dark semi sweet cooking chocolate broken into small pieces
2 tablespoons water
15 oz milk
3 tablespoons vanilla sugar or 1 teaspoon vanilla and 3 tablespoons sugar
3 tablespoons arrowroot
1 tablespoon butter or margarine, cut into small pieces
2 teaspoons butter or margarine softened
3 egg yolks
5 egg whites
1 tablespoon icing sugar, sifted (confectioners' sugar)

Put the chocolate and water in a heavy, medium sized saucepan. Melt the chocolate over low heat stirring occasionally.

Put the milk in another heavy, medium sized saucepan and scald it over low heat (bring it just under boiling point). Spoon out about 3 tablespoons of the milk, put it in a cup and place to one side. Add the vanilla sugar or vanilla essence and sugar to the milk in the saucepan and stir well with a wooden spoon. when the sugar has dissolved, add the melted chocolate and stir well. Remove the pan from the heat.

Add the arrowroot to the reserved 3 tablespoons of milk in the cup and mix to a smooth paste. Add the dissolved arrowroot to the milk and chocolate mixture in the pan and stir well. Replace the saucepan on moderate heat an bring to the boil. As soon as boiling point is reached, remove the pan from the heat. Dot the surface of the mixture with the pieces of butter or margarine, cover the pan and leave to cool to room temperature.

While the chocolate mixture is cooking, -prepare the souffle dish. Grease a 2 pint or 5 cup souffle dish with half of the softened butter or margarine. Grease a folded sheet of greaseproof or waxed paper with the remaining softened butter or margarine and tie it around the outside of the dish, projecting 2 inches above the rim.

Preheat the oven to 375 degrees.

When the chocolate mixture has cooled, add the egg yolks, one at a time, beating well between each addition.

In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a melt spoon, careful fold the egg whites into the chocolate mixture.

Spoon the mixture into the prepared souffle dish and place it in the oven. Bake the souffle for 30 minutes or until it is puffed up and lightly browned.

After 25 minutes remove the souffle from the oven and quickly dust the top with the icing sugar. Slide the souffle back into the oven an bake for a further 5 minutes.

Remove the souffle from he oven and remove the paper collar. Serve immediately.