Feathery Chocolate Soufflé

(Serves 2)

Butter (to coat dish)
2 T butter
1 (1 oz) square unsweetened chocolate
2 T all-purpose flour
½ t vanilla
½ c milk
Dash of salt
¼ c sugar
2 large eggs, separated

Preheat oven to 325 degrees. Coat bottom and sides of a 2-cup soufflé dish or 2 (10 oz) custard cups with butter and set aside. Melt 2 T butter with chocolate in a saucepan over medium heat. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add the milk, stirring constantly until thick and bubbly. Stir in salt and remove from heat. Separately, beat yolks and sugar together until thick and pale. Stir in vanilla to egg mixture. Gradually add ¼ of hot chocolate mixture into yolk mixture; beat at medium speed until blended. Gradually add remaining chocolate mixture, mixing constantly. Beat egg whites until soft peaks form. Gently fold ¼ of egg whites into chocolate mixture. Fold in remaining egg whites into chocolate mixture. Carefully spoon into prepared soufflé dish or custard cups. Bake for 35 minutes or until puffed and set. Serve immediately.