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Ingredients:
1/3 cup
flour
1/4 cup sugar
1 1/2 cups milk
3 oz grated unsweetened chocolate
6 egg yolks -- lightly beaten
3 teaspoons vanilla extract
6 large egg whites -- room temperature
1/4 teaspoon salt
1/4 cup sugar
Directions:
Prepare a 9 inch souffle dish by buttering it. Dust with
confectionary sugar. Make a rim by folding a sheet of
aluminum foil or parchment paper. (Requires a strip about 24
inches long.) Reduce the width to approx. 6 inches (fold in
thirds). Butter and dust with confectionary sugar. Place
around souffle disk and secure with transparent tape on
outside.
Put the flour in a 2-3qt sauce pan. Slowly add the milk, and whisk (get rid of the lumps). Add sugar. Cook over low heat until med-thick - about the consistency of white sauce or when it coats the back of a spoon. Remove from heat and add chocolate. Stir until well mixed. Add egg yolks and stir again. Stir occasionally as it cools to prevent a skin from forming.
When the mixture is cool add the vanilla extract.
Preheat oven to 375°F.
In a deep metal bowl, beat the eqq whites and salt until stiff, but not dry. (I find it helps to beat with an electric mixer until egg whites form soft peaks and then finish beating by hand using a whisk.) Add the sugar and beat back to stiff.
Fold the chocolate mixture into the egg whites. This is the most critical step. Should take about 10 GENTLE folds. Some egg white will still be visible.
Place in prepared pan and bake in middle of oven for 40-45 minutes or until the top is no longer soft. Note: This will rise 6 inches tall, adjust rack accordingly.
Remove and serve hot with whipped cream.
Serves 4-6.