How Do You Make Chocolate Soufflé?

Here we go,: Fit a 1&1/2 quart soufflé dish with a greased and sugared foil collar. (Or, use a 2 quart soufflé dish without collar.) In a small saucepan melt 3 tablespoons butter or margarine. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt.
Add 3/4 cup milk: cook and stir till thick and bubbly. Remove from heat. Beat 4 egg yolks about 5 minutes or till thick and lemon coloured. Gradually stir saucepan mixture into yolks. Stir together 2squares (2ounces) unsweetened chocolate, melted and cooled; 1/4 cup sugar; and 2 tablespoons hot water. Stir into egg yolk mixture. Wash beaters thoroughly.
In a large mixer bowl beat 4 egg whites and 1/2 teaspoon vanilla till soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks. Fold chocolate mixture into egg whites. Turn into the un greased soufflé dish. Bake in a 325degree oven for 60 minutes (50 minutes for 2 quart dish) or till a knife inserted near centre comes out clean. Quickly sprinkle top of soufflé with sifted powdered sugar. Serve immediately with whipped cream. Makes 6 servings.

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