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Coat the bottom and sides of a 2 cup soufflé dish or two 10 ounce custard cups with butter. Set aside. Melt 2 tablespoons of butter and chocolate in a saucepan over medium heat. Add the flour, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt, remove from heat. Beat the egg yolks and sugar at medium speed with an electric mixer until thick and pale. Stir in the vanilla. Gradually stir about 1/4 of hot chocolate mixture into yolk mixture, beat at medium speed with an electric mixer until blended. Gradually add remaining hot chocolate mixture, mixing constantly. Beat the egg whites until soft peaks form. Gently fold about one fourth of egg whites into chocolate mixture, fold remaining egg whites into chocolate mixer. Carefully spoon mixture into prepared soufflé dish or custard cups. Bake in a preheated 325ºF. oven for 35 minutes or until puffed and set. Serve the soufflé immediately with Mocha Cream. Makes 2 servings

Mocha Cream

4 heaping teaspoons of instant coffee
1/2 cup of  boiling water
1 1/4 cup of sugar
1 package of  Knox gelatin
1/2 cup of cold water
1 pint of  whipping cream
1 teaspoon of  vanilla
Toasted almonds
Crème de Cacao

Dissolve coffee in boiling water; add sugar. Dissolve gelatin in cold water; melt over hot water and combine with coffee mixture. Chill until slightly gelatinous, but not stiff. Beat with electric mixer until thick, foamy, creamy and light in color. Whip cream and vanilla and fold into mocha mixture. Chill at least 4 hours. To serve, pour about 1 tablespoon Crème de Cacao over each helping and top with toasted almonds. 

Chocolate Soufflé 2

2 tablespoons of margarine
3 tablespoons of all purpose flour
3/4 cup of milk
1/2 cup of semisweet chocolate pieces
4 egg yolks, beaten
4 egg whites
1/2 teaspoon of vanilla
1/4 cup of sugar

Butter the sides of a 2 quart soufflé dish. Sprinkle the sides with a little sugar. Set aside. In a small saucepan melt the margarine. Stir in the flour. Add the milk. Cook and stir until is has thickened and becomes bubbly. Add the chocolate, stir until melted. Remove from the heat. Gradually stir the chocolate mixture into the beaten egg yolks. Set aside. Beat the egg whites and vanilla until soft peaks form. Gradually add 1/4 cup of sugar, beating until stiff peaks form. Fold about 1 cup of beaten whites into chocolate mixture. Then fold the chocolate mixture into the remaining beaten whites. Transfer to prepared dish. Bake in a 350ºF. oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve at once with whipped cream, if desired.