Chocolate Souffle

• 2 ounces unsweetened chocolate
• 1/4 cup butter, cubed
• 5 tablespoons all-purpose flour
• 1/3 cup plus 1 teaspoon sugar, divided
• 1/4 teaspoon salt
• 1 cup milk
• 3 eggs,
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Baking cocoa or ground cinnamon, optional

1. In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.
3. Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325u0b0 for 1 hour or until a knife inserted in the center comes out clean.
4. For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired.

chocolate, butter, flour, sugar, salt, milk, eggs, vanilla, almond extract, heavy whipping cream, confectioners, vanilla, baking cocoa

Taken from www.tasteofhome.com/recipes/chocolate-souffle/ (may not work)