Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Butter and sugar a 6-cup soufflé mold or charlotte.
Step 2
Melt the chocolate in a double boiler over low heat. When the chocolate has melted, remove from heat. Whisk in the milk and 1/3 cup of sugar until the mixture is smooth; then whisk in the egg yolks, one at a time. Make sure no traces of yolk remain visible.
Step 3
Whip the egg whites, salt, and cream of tartar with a whisk or an electric mixer at medium speed. When the whites are opaque and begining to stiffen, slowly add the 2 Tbsp. of sugar. If you are using a mixer, increase the speed to high. Beat until stiff.
Step 4
Stir 1/4 of the beaten whites into the chocolate mixture, then gently fold the chocolate into the remaining whites.
Step 5
Pour the batter into the mold and place it on the middle rack of the oven. Immediately reduce the temperature to 350°F and bake for 35 to 40 minutes or until a knife blade comes out clean. If you like your soufflé creamy at the center, remove it from the oven sooner.
Step 6
Dust with confectioners' sugar and serve immediately. Optional accompaniments are chocolate sauce and whipped cream.
