HOT CHOCOLATE SOUFFLE'

I think this is from an old Bon Appétit magazine from the 70's. It was a page torn out with a beautiful picture, but I couldn't reproduce it. All I remember is this was my first Soufflé and I am still making it.

1/2 CUP ALL-PURPOSE FLOUR

SUGAR

1 1/2 CUPS MILK

3 SQUARES UNSWEETENED CHOCOLATE,

COARSELY CHOPPED OR GRATED

6 EGGS, SEPERATED

BUTTER

1/4 tsp SALT

2 tsp VANILLA

CONFECTIONERS' SUGAR

About 2 hours before serving

1. Into 2 qt saucepan, measure flour and 1/4 c sugar: with wire whip or spoon, slowly stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils; continue to cook 1 minute; remove saucepan from heat.
2. Stir chocolate into mixture until melted. Rapidly beat in egg yolks, all at once until well mixed; refrigerate to cool until lukewarm, stirring occasionally.
3. Preheat oven to 375*F. Grease 2 1/2 qt soufflé dish with butter and lightly sprinkle with sugar. In large bowl with mixer at high speed, beat egg whites and salt until soft peaks form; beating at high speed, gradually sprinkle in 1/4 cup sugar; beat until sugar is completely dissolved. Whites should stand in stiff peaks. With rubber spatula, gently fold chocolate mixture, one-third at a time, and vanilla into egg whites until blended.
4. Pour mixture into soufflé dish; with back of spoon, about 1 inch from edge of dish, make 1-inch indentation all around. Bake 35-40 minutes until knife inserted under "top hat" comes out clean.
5. When soufflé is done, sprinkle with confectioners' sugar. Serve immediately.

Makes 8 servings