Soufflé Au Chocolat

• 3 ozs. of finely grated chocolate, the yolks of 4 eggs and the whites of 5
• ½

Put the butter in a saucepan and, when melted, work in the flour gradually to a smooth paste. Add, very gradually, the boiling milk, flavoured with a little vanilla essence, stirring well. Remove from the fire, and when still warm, but not hot, add the beaten yolks of eggs, mix well, and stir over a slow fire, without boiling, till the mixture just begins to thicken. Add the ch