CHOCOLATE SOUFFLE from Madeline Delosh, Mado Patisserie ( Printer Friendly Version ) Madeline Delosh Mado Patisserie Make sure, when you’re beating your egg whites, that your whisk is absolutely clean. This way you’ll be sure they’ll form peaks. 2 cups milk 6 eggs, separated 2 tablespoons flour ¾ cup sugar, divided (plus more for sprinkling in the soufflé dish) 3 ounces good-quality bittersweet chocolate, melted 1 teaspoon cocoa 1 tablespoons butter (for the soufflé dish)

1. Preheat oven to 350 degrees. Butter two 2-cup soufflé dishes or one 4-cup soufflé dish. Sprinkle with sugar; then invert the dish to tap out the excess.

Make the pastry cream:

2. Put the milk and ¼ cup sugar in a saucepan over medium-high heat and bring to a boil. Meanwhile, in a bowl, combine the egg yolks and ¼ cup sugar and whisk well. Then whisk in the flour.
3. When the milk reaches boiling, whisk half the milk into the egg yolk mixture. Return this to the saucepan and, stirring constantly, bring the mixture back to a boil. Continue cooking and stirring for one minute.
4. Put the pastry cream in a bowl and cover with plastic wrap.

Make the soufflé:

5. Put ¼ cup pastry cream in a large bowl and mix in the melted chocolate and the cocoa.
6. In a medium bowl, beat 4 egg whites until they hold soft peaks. Continue to beat, gradually adding the remaining ¼ cup sugar, until egg whites are firm and glossy. Do not overbeat.
7. Fold about a third of the egg whites into the egg yolk mixture until thoroughly combined. Then, using a rubber spatula, fold the remaining egg whites into the mixture.
8. Fill the soufflé dish(es) to about ¼ inch from the top.

Bake for about 20 minutes for 2-cup soufflés or 30 to 35 minutes for the 4-cup soufflé. The soufflé should rise above the top of the dish and remain soft inside. Serve immediately. (The leftover pastry cream can be kept in the refrigerator for up to 2 days and used for another dessert.)