The key to a serving spectacular souffle is timing! A souffle is simply a flavored sauce folded into stiffly beaten egg whites, filled into a prepared souffle dish and baked until tall and fluffy.
Preheat oven to 425º.
Grease a souffle dish with butter. Lightly sprinkle with sugar.
Double a piece of parchment paper, butter it, wrap around the souffle dish, and secure with cooking kitchen twine. Set aside.
Place the chocolate in the top of a double-boiler and melt over hot, not boiling water! Set aside to cool.
In 2-quart saucepan, add the flour and 1/4 sugar; slowly add the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Cook 2 minutes; set aside to cool.
Stir the melted chocolate into the cooled milk mixture.
With a spatula, quickly beat in the egg yolks; set mixture aside.
In a clean separate bowl large bowl with a clean whisk, beat the egg whites with a pinch of salt. When frothy, add the cream of tartar and continue beating until soft peaks form.
With the mixer at high speed, gradually add the sugar, and the vanilla, beating until stiff glossy peaks form.
Stir 1 cup of the beaten egg whites into the sauce.
Fold the remaining egg whites into the sauce.
Fill into the prepared souffle dish.
Place in the oven. Turn down the temperature to 375º.
Bake 30 to 35 minutes or until puffy and lightly brown.
As soon as it is done, remove the collar, dust the surface with sifted confectioners' sugar, and bring to the table. To keep the souffle standing, hold your serving spoon and fork upright and back to back; scoop them into the crust and tear it apart, fill with chocolate sauce and serve!
Create joy -
Bake for friends and family!