Palo Chocolate Soufflé

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon butter, plus more for greasing souffle cups
• 6 tablespoons sugar, plus more for dusting souffle cups
• 1 cup milk
• 3 tablespoons all-purpose flour
• 3 tablespoons dutch-processed cocoa powder
• 2/3 cup semisweet chocolate (2 oz.) or 2/3 cup bittersweet chocolate, melted (2 oz.)
• 4 eggs, separated

Recipe

• 1 preheat oven to 350°. set a full kettle of water on to boil.
• 2 butter six 4-ounce soufflé cups and coat with sugar; set aside.
• 3 bring milk to boil in small saucepan. meanwhile, melt butter in medium saucepan over medium heat. add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. reduce heat and cook for 1 minute.
• 4 slowly add hot milk, whisking until smooth, then blend in melted chocolate. let cool for 5 minutes, then stir in egg yolks.
• 5 beat egg whites in separate bowl until frothy. slowly add sugar, 1 tablespoon at a time until glossy peaks form. stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
• 6 pour the batter into prepared soufflé cups. place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
• 7 bake for 20 minutes. serve immediately with warm vanilla sauce.