Souffle of Chocolate

Melt in a saucepan at the oven door, in a little tepid water, four ounces of grated chocolate; remove and pour it into a bowl to smooth nicely; mix into it five or six spoonfuls of vanilla sugar (No. 3165), beating it in vigorously, then add four or five spoonfuls of the following preparation: Place in a tureen two tablespoonfuls of flour, a pinch of arrowroot, two tablespoonfuls of sugar and a little salt; dilute with half a gill of milk; strain into a saucepan and add two tablespoonfuls of melted butter and a little vanilla; stir on the fire until it boils and when smooth reduce till it is consistent and detaches from the pan; take out the vanilla and let partly cool. Add eight raw egg-yolks, two ounces of melted butter, four beaten whites and three spoonfuls of whipped cream. When all these ingredients are well incorporated pour the preparation into one or two souffle pans (Fig. 182) without filling them too high. Set the pan on a small baking sheet and bake the souffles in a slack oven from twenty to twenty-five minutes.