Chocolate Souffle

• 8 oz. semi-sweet chocolate bars
• 6 eggs
• 2 oz. cornstarch, sifted
• 4 oz. sugar
• 1 tbsp. butter
• 2 to 3 drops vanilla
• Confectioner's sugar
• 2 tbsp. strong coffee
• Butter
• 1 tbsp. granulated sugar
• 4 cups milk
• 6 egg yolks
• 1 cup sugar
• 1 vanilla bean

1. Preheat oven to 375F.
2. Break chocolate in small pieces and melt in a double boiler with the coffee.
3. Off the the heat, stir in the egg yolks, one by one, 2/3 of the sugar mixed with the cornstarch, and the vanilla.
4. Whip the whites until they form soft peaks.
5. Add the rest of the sugar, to the whites and whip until very firm.
6. Butter a 6-inch souffle mold and sprinkle with the granulated sugar.
7. Set aside.
8. Fold whites into chocolate mixture.
9. Pour batter into mold 2/3 full.
10. Bake 25 to 30 minutes.
11. Sprinkle confectioners' sugar on top and serve at once with a creme anglaise or creme anglaise flavored with mint.
12. Creme Anglaise: Whip the egg yolks with the sugar until very light.
13. Meanwhile, bring the milk and vanilla bean to a boil.
14. Pour the boiling milk into the yolks and whip just to combine.
15. Return to heat and stir with a wooden spoon over very low heat until the ceam coats the spoon.
16. It will thicken further once it's cool.

semisweet chocolate bars, eggs, cornstarch, sugar, butter, vanilla, s sugar, coffee, butter, sugar, milk, egg yolks, sugar, vanilla bean

Taken from www.foodgeeks.com/recipes/1969 (may not work)