* Exported from MasterCook * Eunice Kennedy Shriver's Chocolate Souffle Recipe By : Eunice Kennedy Shriver, Angel Food cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 oz Unsweetened chocolate 1/4 ts Salt 2 tb Sugar 1 c Milk 2 tb Water -- hot 3 Egg yolks -- beaten 1 ts Instant coffee powder 4 Egg whites 2 tb Flour 1/4 c Sugar 1/2 ts Vanilla extract Melt chocolate in top of double boiler over hot water. Add 2 tb sugar, hot water, and coffee powder, mixing well. Stir in flour and salt. Add milk gradually, stirring constantly. Bring to boiling point. Pour small amount of mixture into beaten egg yolks. Add egg yolks to chocolate mixture, beating well; cool. Beat egg whites in mixer bowl until soft peaks form. Add 1/4 cup sugar, 1 tb at a time, beating well after each addition until stiff peaks form. Add vanilla. Fold into chocolate mixture. Pour into souffle dish. Bake at 350 F for 35 minutes or until puffy. Serve immediately with whipped cream. Yield: 6 Servings This recipe is from the "Angel Food" cookbook, a collection of over 400 recipes produced especially for the non-profit Sacred Heart Center in St. Louis. Posted by: Adelmo P. Dunghe - - - - - - - - - - - - - - - - - -