Chocolate Souffle

1/2 cup sugar
2 tbsp. cornstarch
1 cup milk
2 squares (1oz each) unsweetened chocolate
3 egg yolks
2 tbsp. butter or margarine, softened
1 tsp. vanilla
4 egg whites
1/2 tsp. salt
1/4 tsp. cream of tartar
6 servings
Mix sugar and cornstarch; gradually stir in milk.
Add chocolate.
Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Beat egg yolks until very thick and lemon colored.
Gradually beat in chocolate mixture.
Stir in butter and vanilla.
Cool to room temperature.
Heat oven to 350F.
Butter and sugar 6-cup souffle dish.
Make a 4" band of triple thickness aluminum foil 2" longer than circumference of dish; butter one side and sprinkle with sugar.
Extend depth of dish by securing foil band, buttered side in, around top of dish.
Beat egg whites, salt and cream of tartar just until stiff peaks form.
Stir about 1/4 of egg whites into chocolate mixture.
Gently fold in remaining whites.
Carefully pour into souffle dish.
Bake 50 minutes or until knife inserted halfway between edge and center comes out clean.
Serve immediately.