A beautiful soft chocolate Souffle easy to make

i have always had a reputation for making Chocolate souffle. Our sons would invite us out for dinner, always asking me to bring the chocolate souffle?

2 deserts spoons of gelatine 25 grams butter

600 Ml of milk 2 eggs

2 tablespoons of cocoa 1 Teaspoon of vanilla Ess.

75 gram of sugar

The Gelatine is soften in a little of the cold milk.

The cocoa is dissolved in boiling water and added to the soften gelatine and then the milk into a saucepan, with the sugar, butter and two egg yolks. After having separated the whites from yolks. Put egg whites in the frig.

Stirring constantly over low heat until the mixture coats the WOODEN SPOON. Add the vanilla. Place aside to cool and then place in frig.

When cold beat the egg whites until very stiff and then fold into souffle. Place back in frig for at least four hours.

I usually double the mixture. The family liked it.

We were entertained recently at one of our sons, with usual please bring?

I forgot, so made it late at night and then put into frig. When finally folded together they were virtually two solid lots of separate components. Although the taste was still good it was all lumpy. Needless to say I have not been asked to bring my souffle again to that son"s dinner party.

The disgrace of that failure will probably outlive me.

Please do not leave the two separate components too long or you may be banished from the role of chief cook and bottle washer.