Hot Chocolate Souffle
Author/Submitted by: Possum Kingdom Lake Cookbook
cream of tartar
chilled rum-flavored custard sauce or whipped cream,
Cook and stir over medium heat until thickened and smooth. Add chocolate and cook and stir over low heat until chocolate is melted and well blended; remove from heat.
With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks; set aside.
In large bowl of mixer beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Lightly but thoroughly fold chocolate mixture into egg-white mixture.
Pour into well-buttered and sugared 1 1/2 quart souffle dish.
Bake in center of preheated 325 degree oven 40 minutes for slightly creamy center, 50 minutes for firm center.
Serve at once with custard sauce or whipped cream.
Put cornstarch in 3-quart heavy saucepan. Gradually blend in milk.