2/3 c. sugar
2 tbsp. cornstarch
1 c. milk
2 squares chocolate
4 eggs
2 tbsp. butter
1 1/2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cream of tartar

Butter and sugar 1 quart souffle dish. Prepare souffle collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan. Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture; stir in butter and vanilla. Cool to room temperature. In the meantime, beat egg whites with salt and cream of tartar until stiff peaks form. Fold in remaining egg whites. Pour into prepared souffle dish and bake 50 minutes in a 350 degree oven. Serve with whipped cream.