1/2 c. flour
1 1/2 c. milk
3 sqs. unsweetened chocolate, coarsely chopped or grated
Butter
Confectioners' sugar
1/4 c. sugar
6 eggs, separated
2 tsp. vanilla

About 2 hours before serving: Into a 2 quart saucepan, mix flour and sugar, using wire whisk; slowly stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 1 minute. Remove from heat. Stir chocolate into mixture until melted. Rapidly beat in egg yolks, all at once, until well mixed. Refrigerate until cool to lukewarm. Stir occasionally.

Preheat oven to 375 degrees. Grease 2 1/2 quart souffle dish with butter; sprinkle with sugar. In large bowl, beat egg whites with mixer at high speed until soft peaks form; sprinkle in 1/4 cup sugar and continue to beat until sugar is completely dissolved: Whites should stand stiff. Fold in chocolate 1/3 at a time. Add vanilla. Pour mixture into souffle dish, leaving 1 inch from top for expansion. Bake 35 to 40 minutes until knife inserted comes out clean. When souffle is done; sprinkle with confectioners' sugar. Serve immediately. 275 calories per serving.

Serve with whipped cream, fudge sauce, and top with cherry and grated chocolate!

FUDGE SAUCE:

3/4 c. sugar
1 tsp. vanilla
3 tbsp. unsweetened chocolate
13 oz. (1 2/3 c.) evaporated milk

In a medium saucepan, stir together sugar and chocolate. Add milk and stir to blend. Bring to a full rolling boil, stirring constantly. Boil 8 to 10 minutes. Stir frequently. Remove from heat and stir in vanilla. Serve warm or cool. Makes 1 1/2 cups.