Chocolate soufflé is a real treat for dessert. This recipe makes four to six individual ramekins.
- Don't open the oven door during baking.
- Garnish the top of the soufflé with powdered sugar.
- Soufflés rise because the air held in the whipped egg whites expands. Don't over whip the whites, and be careful when folding them into the egg mixture so you preserve as much of that suspended air as possible.
- Heat the oven to 375 ºF.
- Separate the eggs carefully, making sure to get no yolk in the whites.
- Butter the insides of six individual ramekins and coat them with sugar by adding a teaspoon or so to each one and rolling it around so it sticks to the butter.
- Bring the milk and cream to a slow simmer.
- Meanwhile, mix together 1/4 cup sugar with the flour, butter and cocoa powder.
- When the milk and cream mixture simmers, whisk the chocolate and the cocoa mixture into it and stir constantly over low heat for about 2 to 5 minutes. The mixture will thicken considerably.
- Let the mixture cool to room temperature.
- In another bowl, beat the egg yolks until frothy, about 3 to 5 minutes, and beat them into the chocolate mixture.
- Beat the egg whites and a pinch of salt until they begin to build in volume, then slowly add the remaining 1/4 cup of sugar.
- Beat the whites to medium peaks. When you scoop some up and hold the scoop upright, the tail, or peak, should just topple over. They should still be smooth and shiny; if they're dry and grainy, you've over whipped them.
- Fold 1/3 of the whites into the cooled chocolate mixture until mostly combined, then add the rest and carefully fold them in.
- When combined, spoon the mixture into the prepared ramekins, about 1/2 or 2/3 full, and bake for 15 to 20 minutes or until the soufflés have stopped rising.
- Serve by opening the top with a spoon and pouring in some chocolate sauce or your favorite dessert sauce.