PHILADELPHIA Chocolate Souffle

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 cup milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 2 oz. BAKER'S Unsweetened Chocolate, melted
• 1-1/2 tsp. vanilla
• 4 eggs, separated
• 2/3 cup sugar

1. Preheat oven to 325F.
2. Melt butter in large saucepan on low heat.
3. Blend in flour and salt.
4. Gradually add milk, stirring constantly.
5. Cook and stir until thickened.
6. Add cream cheese, chocolate and vanilla; cook until cream cheese is completely melted and mixture is well blended, stirring frequently.
7. Remove from heat; set aside.
8. Beat egg yolks with electric mixer on high speed until thick and lemon colored.
9. Gradually add sugar, mixing well after each addition.
10. Gently stir into cream cheese mixture; cool slightly.
11. Beat egg whites in large bowl with electric mixer on high speed until stiff peaks form; gently stir into cream cheese mixture.
12. Pour into 1-1/2-qt.
13. souffle dish or casserole dish.
14. With tip of spoon, make slight indentation around top of souffle, 1 inch from edge of dish, to form top hat.
15. Bake 1 hour.
16. Serve immediately.

butter, flour, salt, milk, philadelphia cream cheese, s, vanilla, eggs, sugar

Taken from www.kraftrecipes.com/recipes/philadelphia-chocolate-souffle-51418.aspx (may not work)