If you’ve been afraid of making soufflés, this is a great recipe to begin with. If it doesn’t rise properly, it’s okay, because you are going to let it sink again before you serve it. Eventually you will be making the most amazing chocolate soufflés and will want to rush them to the table to impress your guests, rather than letting them sink and go cold for this dish.
2 tablespoons unsalted butter (for greasing the soufflé dish), softened
Soufflé
¼ cup (½ stick) unsalted butter
⅓ cup granulated sugar
⅓ cup cocoa powder
¼ cup all-purpose flour
1¼ cups milk
6 eggs, separated
Frosting
¼ cup (½ stick) unsalted butter
⅓ cup granulated sugar
⅓ cup cocoa powder
¼ cup all-purpose flour
1¼ cups milk
6 egg yolks
1 (4-ounce) bar Ghirardelli milk chocolate, finely grated Whipped cream
1. Preheat the oven to 400 degrees and place a baking rack onto the middle shelf of the oven. Make sure the top rack is removed to allow room for the soufflé to rise. Grease an 8-inch soufflé dish with the butter, leaving a lip of butter all along the top edge.
2. For the soufflé, prepare the base by melting the butter in a heavy saucepan and adding the sugar, cocoa powder, and flour. Whisk until combined, and then gradually incorporate the milk to form a smooth sauce. Remove from the heat, and whisk in the egg yolks. Pour the mixture into a large bowl, and allow it to cool for about 15 minutes.
3. In a separate bowl, whip the egg whites until stiff, and fold them into the soufflé base. Spoon the mixture into the prepared soufflé dish, and bake for 18 minutes or until well risen. Remove the soufflé from the oven and set it on a cooling rack. Allow the soufflé to cool and sink. While it is still warm, turn the soufflé out onto the cooling rack, and let it cool completely.
4. For the frosting, melt the butter in a heavy-bottomed saucepan. Add the sugar, cocoa powder, and flour, and whisk until combined. Gradually incorporate the milk to form a smooth sauce. Remove from the heat and whisk in the egg yolks. Pour the mix into a large bowl, cover with plastic wrap, and allow the soufflé to cool.
5. Slice the soufflé in half horizontally, creating two layers, and spread some of the frosting onto the bottom layer. Replace the top layer and spread the remaining frosting over the top and sides of the soufflé. Place the soufflé carefully onto a serving plate, and sprinkle the finely grated chocolate onto the top and sides of the pudding. Serve with whipped cream.
MAKES 10 SERVINGS