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Chocolate Souffle with Pecans 3 Tablespoons Butter 3 Tablespoons Flour 1 cup Hot Milk 1/2 cup Sugar 1 1/2 squares Bitter Cooking Chocolate, grated dash Salt 1/2 cup Broken Pecans 5 Egg Yolks, beaten 7 Egg Whites 1/2 teaspoon Cream of Tartar In a double boiler, melt butter and stir in flour. Cook for a moment. Add hot milk and cook, stirring constantly, until mixture is thick and creamy. Add the sugar and stir until dissolved. Then add grated chocolate. Stir until chocolate combines to form a smooth sauce. Take off heat and add dash of salt. Allow to cool some what and add egg yolks beating until smooth. Add pecans. Beat egg whites with the cream of tartar until stiff. When sauce is very cool, take a large spoonful of egg whites and fold vigorously into the chocolate mixture. Next gently fold in the remaining egg white mixture. Bake in a buttered dish at 350 degrees for 25 minutes. |
Recipe courtesy of Nana's Kitchen :o)
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Graphics graciously provided by Helena at Graphic Garden.