A Birthday Souffle For Rich

Chocolate Soufflé

Recipe from Walter Royal of Angus Barn restaurant, Raleigh, N.C.

included in the book, Chefs of The Triangle, by Ann Prospero

  • 1/2 cup flour
  • 1 3/4 cups sugar, divided
  • 1 1/2 cups milk
  • 3 squares unsweetened chocolate, coarsely chopped or grated
  • 6 eggs, separated
  • butter for greasing soufflé dish
  • 2 t. vanilla
  • powdered sugar for dusting

About two hours before serving, mix flour and 1 1/2 cups of the sugar in a 2-quart saucepan, using a wire whisk. Slowly stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook one additional minute and remove from heat. Stir chocolate pieces into mixture until melted. Temper egg yolks by adding a small amount of hot mixture to yolks to gradually raise their temperature. Then very slowly add yolks to chocolate mixture, mixing well. Refrigerate until cool to lukewarm. Stir occasionally.

Preheat oven to 375 degrees. Grease a 2 1/2 quart soufflé dish with butter and sprinkle with a small amount of sugar. In a large bowl, beat egg whites with mixer at high speed until soft peaks form. Sprinkle in remaining 1/4 cup sugar and continue to beat until sugar is completely dissolved. Whites should stand stiff. Fold in cooled chocolate mixture 1/3 at a time. Add vanilla and mix. Pour mixture into soufflé dish, leaving one inch from the top for expansion. Bake 35 to 40 minutes until a knife inserted in mixture comes out clean.

When soufflé is done, sprinkle with powdered sugar. Serve immediately.