*  Exported from  MasterCook  *
                 Eunice Kennedy Shriver’s Chocolate Souffle
 Recipe By     : Adelmo P. Dunghe <adelmo3@ix.netcom.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  ounces        unsweetened chocolate
      1/4  teaspoon      salt
    2      tablespoons   sugar
    1      cup           milk
    2      tablespoons   hot water
    3                    egg yolks, beaten
    1      teaspoon      instant coffee powder
    4                    egg whites
    2      tablespoons   flour
      1/4  cup           sugar
      1/2  teaspoon      vanilla extract
 Melt chocolate in top of double boiler over hot water.  Add 2
 tablespoons sugar, hot water, and coffee powder, mixing well.  Stir in
 flour and salt.  Add milk gradually, stirring constantly.  Bring to
 boiling point.  Pour small amount of mixture into beaten wegg yolks.
 Add egg yolks to chocolate mixture, beating well; cool.  Beat egg
 whites in mixer bowl until soft peaks form.  Add 1/4 cup sugar, 1
 tablespoon at a time, beating well after each addition until stiff
 peaks form.  Add vanilla.  Fold into chocolate mixture.  Pour into
 souffle dish.  Bake at 350 degrees for 35 minutes or until puffy.
 Serve immediately with whipped cream.  Yield:  6 servings.
 This recipe is from the “Angel Food” cookbook, a collection of over 400
 recipes produced especially for the non-profit Sacred Heart Center in
 St. Louis.  Containing contributions from Carol Burnett, Carroll
 O'Connor, William F. Buckley, Cokie Roberts, Bob Hope, Joe Garagiola,
 Roger Staubach, Mario Cuomo, Mark Russell, Steve Allen and Jayne
 Meadows, Eunice Kennedy Shriver, Dave Brubeck, and other prominent
 celebrities, educators, and leaders, it can be obtained by calling
 toll-free from anywhere in North America at 1-800-747-7692.
 Great Christmas gift idea!
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