Chocolate Souffle

Butter and sugar a 1 quart soufflee dish. Prepare soufflee collar to help extend depth of the dish. Combine sugar, cornstarch, milk and unsweetened chocolate in saucepan.

Cook, stirring constantly until mixture thickens and chocolate melts. Boil for 1 minute and remove from heat. Separate eggs. Beat egg yolks until thick and add to chocolate mixture. Stir in butter and vanilla. Cool to room temperature.

In meantime, beat egg whites with salt and cream of tartar until stiff peaks form. Fold 1/2 of the egg whites into cooled chocolate mixture. Fold in remaining egg whites.

Pour into prepared soufflee dish and bake 50 minutes in a 350F oven. Serve immediately.