Chocolate Souffle Recipe - butter

Method

• Preheat the oven to 350 degrees F and arrange a rack in the middle.
• Using a pastry brush, paint melted butter around the bottom and sides of 5 13-ounce ramekins.
• Coat the insides with granulated sugar, making sure you tap out any excess.
• (Alternately, use a 1- to 2-quart souffle dish, buttering and sugaring the bottom and sides.)
• Set a stainless steel or glass bowl over a saucepan of simmering water over low heat (the bottom of the bowl shouldnt touch the surface of the water).
• Add the chocolate, milk, and 1/2 cup of sugar to the bowl.
• Turn off the heat and let the chocolate gradually melt, stirring occasionally with a heat-proof spatula.
• When the chocolate is melted and the sugar dissolved, remove the bowl from the saucepan and set aside for 5 minutes to cool slightly.
• Add the egg yolks, stirring with the spatula.
• Beat the egg whites until soft peaks form.
• As you whisk, add 3 tablespoons of sugar and continue until shiny, stiff, but not dry peaks form.
• With the spatula, stir 1/4 of the egg whites into the chocolate mixture to lighten it up, then carefully fold in the remaining egg whites.
• Spoon the mixture into the prepared ramekins (or single souffle dish).
• Bake the ramekins until the souffles have risen, 20 to 25 minutes.
• (Bake the large single souffle for 30 to 35 minutes.)
• Make sure to keep the oven door closed for the entire cooking timea loss of heat could make the souffles fail to rise.
• To determine if the souffles are done, gently touch the tops with a finger: They should feel light and fluffy but sturdy.
• If they wiggle, theyre still slightly undercooked in the center.
• Continue baking for the maximum time.
• Remove the finished souffles from the oven, dust with powdered sugar, and rush them to the table.