This recipe was submitted by Andrea Mandel for Omanhene.
6 Tbls (3 oz.) butter
4 squares unsweetened chocolate (Bakers)
2 ingots (0.7 oz. each) Omanhene dark milk chocolate
1/2 c sifted flour
2 c milk
1-1/3 c sugar
1/4 tsp salt
2 tsp pure vanilla
Melt the butter with all the chocolate over low heat. Blend in flour and salt. Add milk and 1/2 the sugar. Cook, stirring for 20 minutes or until thickened. Blend in beaten egg yolks and vanilla. Refrigerate until needed.
Set oven to 425 degrees F. Reheat chocolate mixture over boiling water, stirring. Remove from heat. Beat egg whites until they stand in moist drooping peaks (not stiff)—add the rest of the sugar gradually and beat until stiff. Fold in the chocolate mixture. Pour in a souffle dish. Set the dish in a shallow pan of hot water. Bake 45 minutes or until done. Make sure everyone in the house is extremely quiet or the souffle will not rise...just kidding, old wives tale.
Serve with a sabayon sauce, and enjoy!
Reprinted with permission from Omanhene Cocoa Bean Company
Desserts Made from Ghananian Chocolate
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This page modified January 2007
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