Chocolate Souffle

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

My cousin was behind the bakery's cash register one morning
when a gunman burst in and demanded all the cash. As she
nervously handed over the money, she noticed the rolls of coins
in the back of the register. "Do you want the rolls too?" she
asked. "No," said the robber, waving his gun. "Just the money."

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                            TODAY'S RECIPE
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Many people consider chocolate in any form an extravagance,
and few things are more elegant than a dessert souffle. As a
result, this dish is an elegant extravagance.

Chocolate Souffle

2 Tbs (30 ml) butter
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) milk
1 oz (30 g) unsweetened chocolate, cut into pieces
1/3 cup (80 ml) sugar
3 eggs, separated
1 tsp (5 ml) vanilla extract

Melt the butter in a saucepan over moderate heat. Stir in the
flour until blended. In a separate saucepan heat the milk until
almost boiling. Add the chocolate and sugar and stir until
dissolved. Slowly add the milk mixture to the flour mixture,
stirring to combine. Beat the egg yolks until light and add part
of the chocolate mixture. Pour this mixture into the chocolate
mixture and stir over very low heat until slightly thickened.
Allow the mixture to cool to room temperature. Add the vanilla
to the cooled mixture. Beat the egg whites until stiff and fold
into the chocolate mixture. Butter a 9-inch (23 cm) souffle
dish and dust with sugar. Pour the mixture into the dish and
bake in a preheated 350F (180C) oven for about 20 minutes,
until the souffle has risen and is firm. Serve immediately.
Serves 6 to 8.
Received on Tue Apr 19 18:41:34 2011