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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes 2 6-cup souffles or 8 3/4-cup souffles

1 teaspoon butter, softened
1 teaspoon sugar
4 egg yolks
1/2 cup sugar
1/3 cup flour
2 cups milk
5 ounces bittersweet chocolate, cut into small chunks
2 egg yolks
8 egg whites

Preheat the oven to 375 degrees.
Brush the inside of the soufflé dish with soft butter. Lightly sprinkle with sugar and rotate the dish so the sugar evenly coats the surface.
In a mixing bowl, whisk the egg yolks and sugar until light and creamy. Add the flour and vanilla. Mix well.
Pour the scalded milk over the egg yolk mixture, and whisk well to blend. Stir in the chocolate. Whisk in the egg yolks.
Beat the egg whites with the cream of tartar until stiff.
Fold egg whites into custard mixture.
Spoon the the mixture into the two prepared molds or the small molds.
Bake 20 to 25 minutes for the 6-cup soufflés or 12 to 16 minutes for the small soufflés. Sprinkle with confectioners' sugar before serving.

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