Salzburg Soufflé, Chocolate Serves 4

In large saucepan, melt butter and stir in flour to make a smooth paste. Gradually add milk. Cook, stirring until sauce is thickened and smooth. Remove from heat and stir in .5 c sugar, orange extract, salt and lemon zest. Heat chocolate in top of double boiler over hot water just until melted. Beat egg yolks until thick and light and stir briskly into thickened sauce along w melted chocolate. Beat whites until they hold soft peaks. Gradually add .25 c sugar, beating until whites hold short, distinct peaks. Fold 1/3 of the whites into the chocolate mix; fold in remaining whites. Turn into buttered and sugar dusted 1.5 qt soufflé dish. Bake at 375 about 35 min. Serve at once w lemon whipped cream.

Butter 3T
Flour 3T
Milk 1c
Sugar
Orange Extract 2.5tsp
Salt 0.125tsp
Lemon Zest from 1 lemon
Chocolate 3squares, unsweetened
Egg Yolks 4
Egg White 6
Heavy Cream 1c whipped w sugar and lemon zest