- 6
Ingredients
- unsalted butter, at room temperature, for the baking dish
- 1/3 cup granulated sugar, plus more for the baking dish
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup whole milk
- 4 large egg yolks, at room temperature
- 8 large egg whites, at room temperature
- confectioners’ sugar, for dusting
- Brandy Crème Anglaise or vanilla ice cream, for serving
- Brandy Creme Anglaise
- 1 cup half-and-half
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon brandy
Preparation
Step 1
Cake Directions
Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.
Anglaise Directions
In a small saucepan, bring the half-and-half just to a boil. In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly add the hot half-and-half.
Return the mixture to the saucepan and cook over medium-low heat, stirring, until the mixture lightly coats the back of a spoon, 3 to 5 minutes (do not boil). Remove from heat, stir in the brandy, and strain. Serve warm or chilled with the Bittersweet Chocolate Soufflé, if desired.