[The late] Edna Lewis, one of America’s foremost authorities on Southern food, spent almost a full year as a guest chef at Fearrington House. She is the author of cookbooks that weave history and tradition with food.
This recipe is our adaptation of the chocolate soufflé made famous by Ms. Lewis. It differs from the original in sweetness and in the thickness of the chocolate sauce.
If the base of the soufflé should curdle after blending it with the milk, beat in warm half-and-half by the tablespoon until the mixture becomes smooth.—Jenny Fitch, from her 1987 classic The Fearrington House Cookbook, which G&G columnist Vivian Howard revisits with affection here.