And here is still another chocolate sweet, but this time hot.
1/4 lb. finely grated plain chocolate, 2 ozs. of butter, 1 heaped tablespoon of flour, 5 eggs, 1/4 lb. of sugar, 1 tumbler of milk.
Mix the flour with the butter in a saucepan on a very slow fire, and when quite smooth, add gradually a tumbler of boiling milk. Stir till it begins to thicken. Then add the yolks of egg, beaten up, the sugar, and stir till it becomes a thick cream. Then pour this into a basin and- stir in the finely grated chocolate. When the mixture is quite cold, add the whites of 5 eggs, beaten to a stiff froth. Pour the mixture in a buttered souffle dish, filling it only three-quarters full, so as to leave room for it to rise, and put in a moderate oven for about 20 minutes. As soon as it has risen well above the dish, remove from the oven, sprinkle with a little sugar, and serve at once. No souffle should ever be kept waiting.