1

Melt butter and mix with flour in the top of a double boiler. Cook a moment, and then add milk, stirring constantly, until mixture is rich and creamy. Stir in sugar until it dissolves. Blend in chocolate. The mixture will appear grainy for a while. Keep stirring until smooth.

2

When mixture is smooth, remove from heat, add a dash of salt and beat for a minute. Allow it to cool a bit, then add beaten egg yolks; beat until smooth.

3

Preheat oven to 300 degrees F.

4

Beat egg whites until stiff. When the chocolate is really cool, take a large spoonful of whites and fold vigorously in the chocolate mixture until it appears slightly foamy. Dribble this sauce over the egg whites and fold thoroughly and carefully with vanilla.

5

Slide mixture into a buttered and sugared 2 quart soufflé dish and bake for 30 minutes.