Rich Chocolate Souffle
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Eggs||3 , separated|
|Milk||1 Cup (16 tbs)|
|Unsweetened baking chocolate squares||3 Ounce, melted (Three 1 Ounce Pieces)|
|Baking unsweetened chocolate||3 Ounce, melted (Three 1 Ounce Squares)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
1. In a 2-quart glass bowl, stir 1/2 cup sugar and gelatin together. Beat in egg yolks and milk. Microwave,'uncovered, a Power Level 4 for 5 to 6 minutes, or until mixture has thickened and begun to steam. Stir every minute. Beat in chocolate with a wire whip. Refrigerate until mixture holds it shape softly on a spoon, stirring occasionally.
2. In a 2-quart glass or metal mixing bowl, beat egg whites until soft peaks form. Sprinkle on 1/4 cup sugar and continue to beat until whites are stiff. Fold first the whites, then the whipped cream into the chilled chocolate mixture. Turn into a small souffle dish fitted with a 2-inch paper collar. Refrigerate for at least 4 hours, or until firm. When ready to serve, peel off paper collar and garnish the souffle, if you wish, with additional whipped cream and chocolate curls.