This desert recipe is amazingly easy if you’re patient. The trick for a great rise is to beat the egg whites very well then folding them carefully with the chocolate. Pairs amazingly with creme anglaise (recipe enclosed).
6 ounces of bittersweet chocolate, chopped
2 tablespoons butter
1/4 cup of sugar, plus 3 tablespoons
2 tablespoons of flour
1 tablespoon of cocoa powder
3/4 cup whole milk
1/4 teaspoon vanilla extract
4 large egg yolks
6 large egg whites
1/4 teaspoon kosher salt
Place chocolate and butter in a bowl. In another bowl, whisk 1/4 cup sugar, flour, and cocoa powder. In small saucepan, bring milk and vanilla to boil. Gradually whisk hot milk into the sugar mixture and mix well. Return everything back to the same saucepan. Cook the mixture over medium heat for about a minute until thick, stirring constantly. Pour mixture into the bowl with the chocolate and butter and stir until melted. Add egg yolks and whisk very well.
Butter 6 3/4-cup soufflé dishes and dust with sugar. Using an electric mixer, beat egg whites for about 30 seconds. Add 3 tablespoons sugar, scream of tartar, and salt and beat until soft peaks form. Fold 1/4 of whites into soufflé base until well combined. Gently fold in remaining whites just enough to blend. Pour the batter among prepared dishes. Place dishes on rimmed baking sheet.
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish and edges are set, about 15 minutes. Serve immediately with Star of Anise Crème Anglaise.