Chocolate soufflé

(Recipe #5, page 163)

Cream a generous 2 ounces of butter, stir in 5–6 egg yolks, 3 ounces of sugar [1/2 cup], 2+ ounces of grated chocolate, a bit of vanilla, and almost 7 ounces of white bread moistened in milk and pressed dry; finally fold in the egg whites and bake for ¾ hour.

Serves 8–10.

Translated by David Green.