makes 8 servings
1/2 cup all-purpose flour
1 1/2 cups milk
3 squares unsweetened chocolate, coarsely chopped or grated
6 eggs, separated
butter or margarine
1/4 teaspoon salt
2 teaspoons vanilla extract
About 2 hours before serving:
Into 2 quart saucepan, measure flour and 1/4 cup sugar; with wire whisk 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.
Stir chocolate into mixture until melted. Rapidly beat in eggs yolks, all at once until well mixed; refrigerate to cool to lukewarm, stirring occasionally.
Preheat oven to 375 degrees. Grease 2 1/2 quart souffle dish or round casserole with butter or margarine 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 spatula, gently fold chocolate mixture, one-third at a time and vanilla into egg whites until blended.
Pour mixture into souffle dish; with back of spoon, about 1 inch from edge of dish, make 1 inch indentation all around. Bake 35 to 40 minutes until knife inserted under "top hat" comes out clean.
When souffle is done, sprinkle with confectioners' sugar. Serve immediately.