classic french

Chocolate Souffle. Yep. I don't even need to say anything else about it because it's just that good (or perhaps I'm tired and just don't want to take time to be descriptive and witty. . .you're choice).

Chocolate Souffle
1 Tbsp. white sugar
1/2 cup cocoa powder
1/4 cup unbleached all-purpose flour
sprinkle cinnamon
1/4 cup butter, softened
1 cup milk (I used almond milk)
1/2 cup dark brown sugar
1 tsp. vanilla
4 eggs, separated
2 Tbsp white sugar

Preheat oven to 350*F. Butter a 6 cup souffle dish. Or if you don't have a 6 cup souffle dish a springform pan works as well. Coat with 1 Tbsp. white sugar.

In a bowl stir together cocoa powder, cinnamon and flour. Add butter and blend well.

Heat milk in a medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with a whisk until smooth and thick. Remove from heat and stir in dark brown sugar and vanilla. Cool slightly and add egg yolks one at a time beating well after each addition. Allow to cool to room temperature.

Beat the egg white until foamy and then gradually add the 2 Tbsp. white sugar and beat until stiff peaks form. Stir a small amount of egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites. Pour into the prepared baking dish and bake for 30-45 minutes or until the top is puffed.

This is best served immediately. The picture shows it served with a creme anglaise sauce which I will post the recipe for some other time. You do not have to serve it with this sauce. It could also be served with ice cream or whipped cream.