Milk-Chocolate Pan Souffle’

SOUFFLE: Preheat oven to 425 degrees. Generously grease 10" pie plate with 1 T of butter, sprinkle with sugar to coat dish. In medium saucepan, over medium-high heat, melt remaining 2 T butter. Whisk in flour until blended; cook 1 minute, or until bubbly. Remove from heat, whisk in milk until blended. Return to heat and cook , stirring, until mixture boils and thickens. Remove from heat. Whisk egg yolks and a little of the hot milk together until mixture is blended, then whisk into rest of milk mix. Return to low heat and cook, stirring, until mixture thickens, about one minute, do not boil. Remove from heat and stir in milk chocolate and unsweetened chocolate until melted. Stir in orange peel and vanilla. Cool 15 minutes, stirring occasionally. In large bowl, beat egg whites and cream of tartar until foamy, add 2 T sugar, beating until stiff. Fold together with cooled chocolate mixture. Pour into prepared pie plate. Bake 15 minutes or until souffle' has risen, edges are firm and center is still slightly wobbly. Sift confectioners sugar over souffle'. chocolate curls

fat, (62%)