Soufflé au chocolat

For 8 people use a buttered 2 quart soufflé dish, with 2 inch foil collar, or 2 smaller ones or individual ones.

7 oz. of sweet chocolate
3 teaspoons of instant coffee
1/3 cup of flour
2 cups of cold milk
1/2 teaspoons of vanilla
4 eggs separated + 2 egg whites
1/2 cup of sugar
Confectioners sugar

  • Combine the chocolate, the instant coffee and 5 Tbsp of water on top of double boiler.
  • Stir until smooth.
  • Put the flour in a saucepan and slowly add the milk to it.
  • Stir until smooth.
  • Add the vanilla and set over moderate heat. Stir constantly and bring to a boil.
  • Blend in the melted chocolate and remove from heat.
  • Stir the 4 egg yolks, one at a time, into the chocolate mixture.
  • Preheat oven to 375°F
  • Beat the 6 egg whites until soft peak stage, then slowly add the sugar to make a meringue-like mixture.
  • Stir some of the meringue into the chocolate mixture to lighten it.
  • Gently fold in the remaining meringue.
  • Pour into the buttered dish or dishes and bake in preheated oven for 25 to 30 minutes.
  • Sprinkle soufflé with confectioners’ sugar and serve immediately.