Chocolate Soufflé

A chocolate lover's dream. If the sheer purity of the main recipe doesn't satisfy you, experiment with the variations.

Instructions

1. Melt the butter in a heavy small saucepan over low heat until foamy. Whisk in the flour and cook 1 minute. Gradually stir in the milk. Cook, stirring constantly, until thick and smooth.
2. Add the chocolate and heat, stirring constantly, over low heat until all the chocolate melts.
3. Stir in the coffee and remove from heat. Stir in the vanilla and ¼ cup of the sugar. Add the egg yolks, one at a time, whisking well after each addition.
4. Preheat oven to 375°F. Butter a 2-quart soufflé dish and coat with sugar.
5. Beat the egg whites with the cream of tartar until foamy. Beat in the remaining ¼ cup sugar, 1 tablespoon at a time. Beat until the peaks are stiff and glossy. Gently fold the egg whites into the soufflé base. Pour the batter into the prepared dish.
6. Bake for 40 minutes. Serve immediately with whipped cream.

6 to 8 portions

(The variations mentioned in the introduction are not on the page.)