- 4 Tablespoons butter
- 4 Tablespoons flour
- 1 c. milk, warmed
- 2 ounces baking chocolate (or 6 Tablespoons cocoa)
- 6 Tablespoons sugar
- 4 eggs, separated
- 1 tsp. vanilla
Grease a 6 quart casserole or pan with straight sides. Pre-heat the oven to 425 degrees Fahrenheit.
Start by making the thick white sauce:
In a saucepan, melt the butter. Stir in the flour. Continue stirring and cook until the mixture is bubbly, but still yellow. Remove the pan from the heat and stir in the warmed milk. Return the pan to the heat and stir until the sauce thickens. With a thick sauce it is easy to see when it has thickened. Remove the pan from the heat. Add the chocolate or cocoa and stir until they are mixed.
Now prepare the eggs. Break and separate each egg. Put the whites in one bowl and the yolks in another smaller bowl. The yolks will be combined with the white sauce. The whites will be beaten until they are stiff.
Beat the egg whites with a whisk or electric beater until soft peaks are formed, then gradually sprinkle in the sugar and continue beating until stiff shiny peaks are formed.
Add the egg yolks and the vanilla to the sauce and mix them well. Now pour the beaten egg whites into the sauce. Gently combine them by folding the egg whites into the sauce. What you are trying to do is to combine the egg whites with the sauce without letting the air bubbles escape.
Pour the mixture into the prepared casserole and bake for about 30 minutes.
How can you tell when it is done? The top should be cracked and if you insert a skewer into the center and it comes out clean.
Happy cooking,
Ruth Ann