Chocolate soufflés

Butter, softened	3 tablespoons
Sugar, superfine	¼ cup + ¼ cup + 1/3 cup
Cocoa, unsweetened, sifted	½ cup
Chocolate, 70% cocoa solids; chopped into small pieces	8 ½ ounces
Eggs	10 whites + 4 yolks
Milk	1 ¾ cups
Flour, all purpose	1 scant cup
Sugar, confectioners’	Dusting

1. Grease four 4-inch soufflé dishes, and coat the insides with ¼ cup sugar. 
2. In a small pan, combine the milk and about two-thirds of the 1/3 cup sugar, and slowly bring to a boil. 
3. In a large bowl, combine the remaining one-third of sugar with the yolks, and whisk to ribbon consistency, and then incorporate the flour. 
4. Pour the hot milk into the yolks, whisking constantly, return to the pan and low heat, and continue whisking 1 minute or so. 
5. Pour into a bowl, and cover with plastic wrap; let cool slightly. 
6. Preheat the oven to 400°F; place baking sheet in oven to heat. 
7. Measure 10 ounces of the pastry cream, and delicately mix in the cocoa and chocolate with a whisk.
   Reserve the remaining pastry cream for another use. 
8. Beat the egg whites into a thick foam, and then add ¼ cup sugar, and continue to beat until soft peaks form. 
9. Fold one-third into the pastry cream using a whisk, and then delicately fold the rest in with a large wooden spoon; the mixture will be fairly loose. 
10. Divide the mixture between the dishes, filling them to the top. 
11. Place on the preheated baking sheet, and bake for 10 minutes. 
12. Dust with confectioners’ sugar, place on warmed plates, and serve. 

Chef note: Serve with a scoop of homemade ice cream slipped into the center.

Yield: 4
Recipe from Eggs by Michel Roux.