3 oz. Baker's unsweetened chocolate
3 tbsp. butter
3/4 c. sugar
3 tbsp. flour
1 c. milk
5 egg yolks (whites beaten separately)
1/2 tsp. vanilla

Melt Baker's chocolate and butter in a double boiler. Thicken with 3/4 cup sugar and 3 tablespoons flour. Stir in 1 cup milk and 5 egg yolks. Whip egg whites with 1 tablespoon sugar, add to sauce. Add 1/2 teaspoon vanilla. Bake at 325 degrees for 30 minutes in regular souffle dish or in individual serving containers.

Variations: Add a spoonful of instant coffee, Kahlua, creme de menthe, cognac, brandy or Amaretto instead of vanilla. Add nuts or arrange lady fingers soaked in Grand Marnier or Cointreau at the bottom of each dish.