• 1 package gelatin
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 5 eggs, separated
  • 1 cup sugar
  • 1 cup milk
  • 5 squares unsweetened chocolate
  • 1 tablespoon vanilla
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tablespoon vanilla
  • Toasted almonds
  • Directions

    Put gelatin in cold water and let rest in cold water until soft. Then dissolve it thoroughly in hot water. Beat the yolks with sugar until light colored and smooth. In a double boiler melt chocolate with milk and add yolks, gelatin and vanilla and remove from the heat. Cool to lukewarm. Beat egg whites until firm. Fold into chocolate mixture and pour into soufflê dish. Refrigerate 8 hours. When ready to serve, whip the cream until stiff. Sweeten with sugar flavor with vanilla and put on top of the soufflé. Sprinkle with almonds. The souffle should not sit for more than 8 hours or it wili be too stiff. Do not beat the egg minutes too stiffly.

    Serve 8

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