Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp butter
2 (1 oz.) squares unsweetened chocolate
2 tbsp flour
1/2 tsp salt
1/3 cp sugar
2 tbsp quick-cooking tapioca
2 cps milk
1/8 tsp powdered mace
1/3 cp chopped nuts
3 eggs plus 1 egg white
1 cp heavy cream
1 - Melt butter and chocolate together in upper part of 1-quart double boiler over hot water.
2 - Blend well.
3 - Mix flour, salt, sugar and tapioca together.
4 - Stir into chocolate mixture to make thick paste.
5 - Add milk gradually stirring constantly.
6 - Cook about 20 minutes or until thick.
7 - Remove pan from water and let cool to lukewarm.
8 - Start oven at moderate (325 degrees F.).
9 - Butter deep 2-quart casserole.
10 - Add mace and chopped nuts to chocolate mixture.
11 - Beat yolks until thick and lemony.
12 - Fold into chocolate mixture.
13 - Whip 4 egg whites until they stand in peaks after beater is removed.
14 - Fold chocolate mixture into whites.
15 - Pour at once into greased casserole.
16 - Set casserole in shallow pan of warm water.
17 - Bake 1 hour and 15 minutes or until souffle is firm.
18 - Do not open oven door during baking.
19 - Serve immediately with whipped cream.
Makes 6 servings.
This can bake happily through an attenuated company dinner. If
its finsh doesn't synchronize with the removal of the salad course, we
just explain what is coming and everyone quite understands. Sometimes
we onit the whipped cream topping and serve a thbinned marshmallow
sauce. The children and all the males at the table, adore it. Having to
wait, adds to their anticipation.