This souffle will not fall. It can stand 30 minutes if not removed from the oven; just turn down the heat and leave the oven door open.

Preheat oven to 325 degrees. Combine chocolate, cocoa, flour or cornstarch, and sugar. Blend into well-beaten yolks. Mix in milk and butter and cook in a double boiler over boiling water until thick, stirring constantly. Add vanilla and beat as it cools.

When cool, beat egg whites until stiff and fold into mixture, pour into 2-quart casserole, and set in pan of warm water. Bake in oven for 1 hour - or until knife inserted in center comes out clean. Serve at once with sweetened whipped cream, plain cream, or chocolate sauce. Serves 6.