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Dixie Chocolate Soufflé

Yield 6 servings


  • 1 cup sugar
  • 1/2 cup cocoa
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup milk, scalded
  • 1/4 cup butter or margarine, melted
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream

How to Make It

  1. Combine sugar, cocoa, flour, and salt in top of a double boiler; gradually stir in scalded milk and butter. Place over boiling water, and cook, stirring constantly, 8 minutes or until mixture is thickened.

  2. Beat egg yolks in a small mixing bowl. Gradually stir one-fourth of hot cocoa mixture into yolks; add to remaining hot cocoa mixture, stirring constantly. Remove from heat, and stir in vanilla; let cool to room temperature.

  3. Beat egg whites (at room temperature) until stiff peaks form; gently fold beaten egg whites into cooled cocoa mixture.

  4. Pour into a lightly greased 1- quart soufflé dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350° for 50 minutes or until puffed and firm. Spoon into individual serving bowls; serve immediately with sweetened whipped cream.

Oxmoor House Homestyle Recipes