I told my step-mother I'd make her this souffle for Thanksgiving and I had to make it again to make sure I knew what I was doing. Turns out I do. 60% dark chocolate souffle w/ dark chocolate sauce to top with. It was divine.
* 3 tablespoons all purpose flour
* 3 tablespoons unsalted butter
* 1 1/2 cups milk
* 12 oz bittersweet baking chocolate, coarsely chopped
* 1/2 cup brewed strong coffee
* 1 teaspoon vanilla extract
* 1/2 cup granulated sugar
* 3/4 teaspoon cream of tartar
* 5 egg yolks
* 7 egg whites
* Confectioners sugar
Sauce: 6oz Choc, 1c cream
Preheat oven to 375º.
Get all the ingredients together and prepare the coffe, make sure the chocolate is chopped.
Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.
Butter a 2-2 1/2 quart soufflé or baking dish.
In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.
Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.
You can scale this recipe pretty effectively.