Chocolate Souffle

By gnikylime

http://kitchenjoyblog.com/souffle-au-chocolat-chocolate-souffle/ plus some tips from http://www.thekitchn.com/light-and-airy-5-tips-to-make-a-perfect-souffle-every-time-170747

Ingredients

• 7 ounces [198 g] of semi-sweet baking chocolate, chopped
• 1/3 cup strong coffee
• 1 tablespoon unsalted butter, softened (for buttering soufflé dish)
• 1/3 cup all-purpose flour
• 2 cups milk
• 3 tablespoons [42.5 g] butter
• 4 egg yolks
• 1 tablespoon pure vanilla extract
• 6 egg whites (3/4 cup)
• 1/8 teaspoon salt
• 1/2 cup sugar
• Powdered sugar for dusting
• Whipped cream or vanilla ice cream, for serving

Preparation

Step 1

Gather and measure out all ingredients.

Preheat oven to 425F/220C. Arrange rack into the lower level of the oven.

Place the chocolate and coffee in the small pan over a pot of simmering water. Cover and remove from heat, allowing the chocolate to melt while you continue with the recipe.

Coat the inside of the soufflé dish with butter. Surround with a collar of buttered aluminum foil. (Fold a long piece of aluminum foil in half lengthwise, butter one side, and wrap around the upper perimeter of the soufflé dish making a 3-inch tall collar around the soufflé dish with the buttered side pointing inward. Fasten the foil with the pin or paperclip.) Put the dish in the fridge to chill.

Measure the flour into the 2 quart saucepan. Start whisking in the milk very slowly to make a perfectly smooth cream, continue whisking until all milk is added. Add the butter and stir over medium heat until boiling. Boil, stirring constantly for 2 minutes. Remove from heat and beat for another minute or two to cool slightly.

One by one, whisk the egg yolks into the hot milk sauce, then the melted chocolate, and then the vanilla.

Beat the egg white and salt in a mixer fitted with the whisk attachment (or by hand) until soft peaks are formed. Slowly sprinkle in the ½ cup of sugar and continue beating until stiff shining peaks are formed. (Be sure not to make dry peaks.)

Gently fold the chocolate mixture into the egg white bowl. Take the souffle dish out of the fridge and add an additional layer of butter to the inside. Pour the soufflé mixture into the prepared soufflé dish and set on the rack in the lower level of the oven. Turn the temperature down to 375 F/190 C.

Bake for 35-40 minutes WITHOUT opening the oven door. After 35-40 minutes, the top will have begun to crack. Quickly sprinkle the surface with powdered sugar, and continue baking for 5-10 minutes longer. Soufflé is still creamy in the center when a skewer comes out slightly coated. It is fully done and will stand up well when the skewer comes out clean. Either way is fine, and are merely a matter of preference. (I prefer mine almost, but not quite completely done.)

When you first take the soufflé out of the oven, it will be VERY tall. It will deflate as time goes on. (Mine was to the top of my foil collar when I took it out of the oven, but then was down to the top of my soufflé dish after about 10 minutes.)