3 tbsp. butter
3 tbsp. flour
1 1/2 c. pareve milk
1 lb. bittersweet chocolate, chopped
3/4 c. strong coffee
1 tsp. vanilla
1/2 c. sugar (divided)
5 egg yolks
7 egg whites
Whipped cream

Preheat oven to 375 degrees. Grease a 2 quart souffle dish and coat with sugar.

Melt the butter in a small saucepan over low heat. Whisk in the flour. Gradually stir in the pareve milk. Cook, stirring constantly, until thick and smooth. Add chocolate; continue to stir until melted. Stir in the coffee. Remove from heat. Stir in the vanilla and 1/4 cup of the sugar. Add the egg yolks, one at a time, beating well after each addition.

Beat the egg whites until foamy. Beat in the remaining 1/4 cup sugar, a little at a time. Continue beating until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour the batter into the prepared dish.

Bake for 40 minutes. Serve immediately with whipped cream. Serves 6-8.