Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/3 cp all-purpose flour
3 tbsp cocoa
1/4 tsp salt
1 cp strongly brewed coffee
4 eggs plus 1 egg white
1/2 cp sugar
1 - Start oven at hot (425 degrees F.).
2 - Grease 1-qt. deep casserole with softened but not melted butter.
3 - Dust greased surface lightly with granulated sugar.
4 - Mix flour, cocoa, and salt in saucepan.
5 - Stir in coffee slowly until well blended.
6 - Cook over low heat, stirring vogorously until mixture boils and is very thick.
7 - Beat in 1 egg yolk at a time.
8 - Stir in sugar.
9 - Whip 5 egg whites until they stand in peaks when the beater is removed.
10 - Fold coffee mixture into whites.
11 - Pour at once into casserole.
12 - Set dish in shallow pan of hot water.
13 - Bake 25 minutes, until well risen and top is crusty.
14 - Serve at once.
Makes 6 servings.
Chocolate sauce is a rich addition to this dessert, and so is whipped
cream or lemon custard sauce. I like to dust powdered sugar lightly
over each serving instead of adding calorie-laden sauce.