How to make it

  • Combine sugar and corn starch, gradually stirring in the milk.
  • Cook over medium heat until it boils and thickens.
  • Reduce heat and cook an extra 2 minutes. Remove from heat.
  • Add chocolate and butter.
  • Beat yolks well.
  • Gradually add small amounts of the hot sauce to the eggs.
  • Return to saucepan and blend well, add vanilla and cool slightly.
  • Add salt to egg whites, beat until stiff but not dry.
  • Stir large spoonful of egg whites into sauce. Fold in remaining egg whites.
  • Turn into 6-cup (1.5L) souffle dish, greased and dusted with icing sugar.
  • Bake in a 375 degree oven for 35 to 40 minutes.
  • Sprinkle with remaining icing sugar and serve immediately.

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