It was so soft, the taste is sooo chocolatey and when you eat it, it made you think you are eating pudding cotton-like dessert. After all, it was only one word....DELICIOUS!
Source: Julia Child
7 ounces semi sweet baking chocolate, smoothly melted with 1/3 cup of strong coffee (Belzy - I used milk instead of coffee)
1/3 cup flour
2 cups milk
3 tbsps butter (optional)
1/16 tbsp salt
1 tbsp pure vanilla extract
4 egg yolks
6 egg whites
1/2 cup granulated sugar
Melt the chocolate, set aside. Grease souffle dishes with butter (five 1-1/2 cups and four 1 cup souffle dishes), and preheat the oven to 425 degrees F.
In a medium saucepan, whisk the flour and milk together and boil slowly over medium-high heat for 2 minutes, whisking. Off heat, whisk in the optional butter, the salt, the vanilla, the egg yolks and finally the smoothly melted chocolate.
In a clean separate bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the 1/2 cup sugar, and beat to stiff shining peaks.
Laddle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together. Turn the souffle' into the prepared souffle dish.
Set the souffle' in the lower level of the preheated oven and turn the thermostat down to 375F. Bake it for 35 to 40 minutes or until the souffle' is risen and puffy. Do not tempted to open the oven while it is baking.
Serve it immediately and while it is hot. Enjoy!
Note: souffle' is sink-fast-dessert, so if you want to snap it, you need to prepare your camera and 'photos properties' before you dish out the souffle'. Also, for my taste bud, alot better to eat the souffle when its hot (just removed from the oven)