Chocolate Soufflé

Yield: Six 3-oz Ramekins

• 1 1/2 oz Bread Flour
• 1 1/2 oz Butter
• 8 oz Milk
• 2 oz sugar
• 3 oz egg yolks
• 5 oz egg whites
• 1 oz sugar
• 3 oz semi-sweet chocolate (70% cacao)

1. Butter ramekins and coat with sugar on the inside
2. Melt butter and add flour, whisk roux to froth, do not brown
3. Heat milk and sugar on medium
4. Add roux to milk, whisk, cook to thicken
5. Beat egg yolks in a bowl, and add milk a little at a time to temper and incorporate all
6. In bain marie (bowl on top of pot with water), heat chocolate to melt
7. Add melted chocolate to milk mixture, incorporate
8. At this point you can stop the base and cover with cling film
9. Whip egg whites and sugar to stiff, sacrifice one quarter into the base, and fold the rest of the egg whites into the base
10. Pour mixture into the ramekins and bake @ 350 for 10-12 minutes or until done. If using convection, set for the entire oven, not one rack
11. Serve with whipped cream or creme anglaise