Soufflé au chocolat 
Chocolate Soufflé
Cooking Instructions
- 1
Preheat the oven to 465°F (240°C).
- 2
Preparation:
- 3
Bring 2/3 cup milk (about 150 ml) to a boil. Use the remaining milk to dissolve the cornstarch. When the milk is hot, add the cornstarch mixture, bring to a boil, and cook for 30 seconds. Melt the chocolate in a double boiler.
Mix the egg yolks with the warm thickened milk, then add the melted chocolate and whisk until well combined.
- 4
Butter the ramekins twice, brushing vertically, then coat with sugar.
In a mixer, beat the egg whites until stiff peaks form. When they are firm, add the granulated sugar and continue beating for 2 more minutes.Fold 1/3 of the egg whites into the chocolate mixture and mix, then gently fold in the rest of the egg whites. Pour the batter into the prepared ramekins and bake at 465°F (240°C) for 8 minutes.
- 5
Dust with powdered sugar just before serving.
Serve immediately.
Source: http://www.atelierdeschefs.fr
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