Servings: Serves 6

1 square Baker's Unsweetened Chocolate 1 square Baker's Unsweetened Chocolate
2 1/2 cups milk 2 ½ cups milk
1 egg and 1 egg additional egg yolk, slightly beaten 1 egg and 1 egg additional egg yolk, slightly beaten
1/4 cup brown sugar, firmly pocked ¼ cup brown sugar, firmly pocked
1/4 teaspoon solt ¼ teaspoon solt
1 teaspoon vanilla 1 teaspoon vanilla
1½ cups soft bread crumbs 1½ cups soft bread crumbs
 
1/2 cup Raspberry jam ½ cup Raspberry jam
1 egg white 1 egg white
2 tbsp sugar 2 tbsp sugar

1 square Baker's Unsweetened Chocolate
2 ½ cups milk
1 egg and 1 egg additional egg yolk, slightly beaten
¼ cup brown sugar, firmly pocked
¼ teaspoon solt
1 teaspoon vanilla
1½ cups soft bread crumbs
½ cup Raspberry jam
1 egg white
2 tbsp sugar
• Add chocolate to the milk and heat in double boiler. When chocolate is melted, beat with rotary egg beaters until blended.
Combine eggs, sugar, and salt; add the chocolate mixture gradually, stirring until blended. Add vanilla and bread crumbs.
Turn into ax greased baking dish and let stand 10 to 15 minutes. Place baking dish in a pan of hot water; bake in moderate oven (350° F.) 45 minutes.
Spread soufflé with jam.
Beat egg white until foamy throughout; add sugar gradually, beating thoroughly. Continue beating until mixture will stand in firm peaks.
Pile mixture lightly on top of the chocolate. Bake 15 minutes longer, or until delicately browned. Substitute pineapple or apricot jam, as desired.
Serves 6.