Chocolate Souffle Recipe

Preheat oven to 375 degrees F.  Adjust the oven rack to the middle position.  Liberally spray four (4-ounce) ramekins with nonstick cooking spray.  Coat inside of each ramekin evenly with the 1 tablespoon granulated sugar; pour out any excess sugar.

In a large microwave-safe bowl, microwave the chopped chocolate on High in 15-second increments, stirring, until just melted, approximately 1 to 2 minutes.  Remove from microwave and stir in sweetened condensed milk.  Stir in the egg yolks until well blended.  Learn different techniques for How To Melt Chocolate.

In the large bowl of your electric mixer, beat egg whites until medium-stiff peaks form, approximately 3 to 4 minutes. Using a rubber spatula, gently fold 1/3 of the beaten egg whites into the chocolate mixture until just incorporated.  Gently fold in the remaining beaten egg whites until just incorporated.  Do not over mix

Divide the batter evenly among the prepared ramekins.  Fill to about 1/4-inch below the rim. With a damp paper towel, wipe around the rim (edges) to remove any excess filling, butter, or sugar.  Sift some of the powdered sugar over the tops of the unbaked chocolate souffle.  Place filled ramekins on a cookie sheet for easier handling.

NOTE:  If preparing ahead of time, cover with plastic wrap and refrigerate until ready to bake.  Remove from refrigerate approximately 30 minutes before baking and remove the plastic wrap.

Bake 13 to 15 minutes or until tops rise about 1 inch above the rim of the ramekins.  The soufflés will be puffed and beginning to crack on the top (the centers will be soft).  Do not open the oven door while baking.  

When done, remove from oven and sift additional powdered sugar over the tops.

Serve immediately as most souffle will fall as they cool.  I have found that these souffle do not fall like other recipes.

Makes 4 servings.