|Sugar||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate/2 envelopes premelted unsweetened baking chocolate||2 Ounce (2 Squares)|
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Whipped cream/Topping||1⁄4 Cup (4 tbs)|
Heat oven to 350°F.
Prepare a 4 to 5-cup souffle dish or casserole with foil band by cutting 3-inch strip of foil to go around dish.
Lightly grease dish and strip of foil.
With greased side toward inside of dish, secure foil band around top of dish, letting it extend 2 inches above rim.
In medium saucepan, combine cornstarch, sugar and salt.
Stir in milk.
Cook over medium heat, stirring constandy until mixture boils and thickens.
Remove from heat; stir in chocolate and margarine until melted.
Stir in vanilla.
Add egg yolks, one at a time, beating well after each addition.
In medium bowl, beat egg whites with cream of tartar until sort peaks form.
Gendy fold in chocolate mixture.
Pour into prepared souffle dish.
Bake at 350°F for 45 to 50 minutes or until knife inserted near center comes out clean.
Remove foil band; immediately serve souffle with whipped cream or topping.