After our first (and only so far) cruise some brilliant member of the crew sent me the recipe for the Souffle' and here it is:
3 tablespoons butter, plus more for greasing the souffle'cups
6 tablespoons sugar, plu more for dusting the souffle' cups
1 cup milk
3 tablespoons all purpose flour
3 tablespoons Dutch processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated (but not divorced???)
1. Preheat oven to 350. Set a full kettle of water on to boil.
2. Butter six 4 ounce souffle' cups and coat with sugar, set aside.
3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
4. Slowly add hot milk, whisking until smooth,, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yokes.
5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
6. Pour the batter into prepared souffle' cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle' cups.
7. Bake for 20 minutes. Serve immediately with warm Vanilla Sauce or Chocolate Sauce.
Finally (my addition to the process)
8. Throw the whole stinking batch in the trash and make ressies at Palos!
Sorry if this bored anyone, but it is positively sinfully delicious!! Trust me!
Chris
P.S. I can keep a secret. It's the people I tell who can't!
