Flourless Chocolate Soufflé

Portions:4

Cooking Time:35

Preheat the oven to 375°F (190°C).
Place the milk and 4 tbsp.
sugar in a small saucepan and stir over medium-low heat until the sugar dissolves, about 45 seconds.
Stir in the chocolate and cook until melted, 1–2 minutes.
Transfer to a nonreactive bowl and let cool for 5 minutes, then beat in the egg yolks.
In a nonreactive bowl, beat the egg whites until foamy.
Gradually sprinkle in the remaining sugar, beating until stiff peaks form.
Butter a small soufflé dish (2½" deep, 6'' diameter) or three to four smaller ramekins, then lightly dust with sugar.
Gently mix one-third of the egg whites into the chocolate mixture, then fold in the remaining whites, one-third at a time.
Do not overmix.
Spoon the batter into the prepared dish or ramekins.
Make sure the oven rack is low enough to allow the soufflé to rise as much as 2'' above the dish.
Bake until puffed, about 25 minutes.
Dust with confectioners' sugar and serve immediately.
Note: The soufflé will begin to deflate after about 2 minutes.

Pair with a dessert wine such as a late-harvest Zinfandel or a rich Port.

Recipe Category Chocolate / Dessert

Country French