Molten Chocolate Soufflé

Instructions

• 1Preheating the oven produced a proper spring in the baking of the souffle. Place the rack into position 4 for the best results.
• 2Butter each ramekin thoroughly, being careful not to miss any spots as unbuttered spots will cause your soufflé to stick. Add a small amount of sugar to one of the ramekins. Rotate the ramekin, allowing the sugar to adhere to all the buttered surfaces. Catch the excess sugar in a second ramekin and repeat until all your molds are coated evenly with sugar. Reserve the excess sugar and use it in Step 4.
• 3Combine ingredients with your hands until they form together, leaving no dry flour.
  Tip: TIP: The salt levels in this soufflé were pushed to the limit to bring out the richness as well as the flavors in the chocolate. If you are someone who tends to shy away from salty tk...
• 4In a small pot, combine ingredients and bring to a boil on medium heat.
• 5Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for four minutes on low heat until the mixture has a thick, gummy texture.
• 6Add chocolate and stir until melted and well incorporated and then add egg yolk to chocolate base and whisk until well incorporated.
• 7Using a whisk, whip egg whites into a light foam. Add sugar and continue to whisk until stiff, glossy peaks form.
• 8Gently fold meringue into soufflé base in three stages.
• 9Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
• 10Place the ramekins on a baking sheet, and bake for 17 minutes.
• 11Using a small sieve, dust powdered sugar over the top and serve immediately. (Finished soufflés will quickly crack and deflate.)