Patagonian Cooking

Spiced chocolate soufflé


200 grams of butter

160 grams of sugar

120 grams of unsweetened chocolate

80 grams of flour

5 eggs

160 cc. of milk

1 teaspoon of cinnamon

1 pinch of pepper, ginger and nutmeg


Beat the butter with the sugar. Add the flour and spices. Set aside.

In a double boiler melt the grated chocolate with the milk. Add the cream and cook on a medium heat, stiring until thick. Add the beaten egg yolks and fold in the stiffly whisked egg whites.

Pour into a buttered and sugared baking pan. Bake in a medium oven in a double boiler for 35 minutes. Serve warm with a minted orange jelly.