Spiced chocolate soufflé
200 grams of butter
160 grams of sugar
120 grams of unsweetened chocolate
80 grams of flour
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.