Chocolate Soufflé

Recipe from “HERSEY’S Favourite Recipes” published in 1937

2 tablespoons of butter
2 tablespoons of flour
³/4 cup of milk
2 oz. of baking chocolate, melted
¹/3 cup of sugar
2 tablespoons of hot water
3 egg yolks well beaten
3 egg whites beaten stiff
¹/4 teaspoons of almond essence
¹/4 cup of shredded almonds or cocoanut

Melt butter, add flour, and add milk gradually, while stirring constantly. Cook until thick. Add chocolate, sugar, and water, and beat until smooth. Add well beaten yolks, and beat. Cool. Fold in whipped whites. Add almond. Pour into buttered shallow glass casserole, and sprinkle with nuts. Set in pan of hot water. Bake in moderate hot oven (375° F.) for 20 minutes. Serve immediately. Serve with marshmallow or whipped cream.