Servings: Serves 8

2 squares Boker's Unsweetened Chocolate 2 squares Boker's Unsweetened Chocolate
2 cups milk 2 cups milk
1/2 cup sugar ½ cup sugar
1/2 cup flour, sifted ½ cup flour, sifted
1/2 tsp salt ½ tsp salt
2 tbsp butter 2 tbsp butter
1 tsp vanilla 1 tsp vanilla
4 egg yolks, beaten until thick and lemon colored 4 egg yolks, beaten until thick and lemon colored
4agg whites, stiffly beaten 4agg whites, stiffly beaten

Add chocolate to milk and heat in double
boiler. When chocolate is melted, beat with rotary egg beater until blended.
Combine sugar, four, and sal; add small amount of chocolate mixture, stirring until smooth: return to double boiler and cook until thickened, stirring constantly
then continue cooking 5 minutes, stirring occasionally.
Remove from boiling water and add butter and vanilla; let cool slightly while beating eggs. Add egg yolks and mix well.
Scold in egg whites. Turn mixture into greased baking dish or casserole, filling it from ½ to ⅔’s full. Place the baking dish in a pan of hot water and bake in moderate oven (350° F.) for 1 hour, or until soufflé is firm.
Serve immediately with marshmallow mint sauce page 46), Sunshine Foamy Sauce (page 46), or with plain or whipped cream.
This is a nutritious dessert; it is excellent and appropriate to appreciate as a for dessert at a light luncheon or supper.
Serves 8