Best Chocolate Souffle So Far . . .

I have made about 5 chocolate souffles in the past two months, changing the recipe each time. This was was by far the best--great combination of rise, intense center, and balance of chocolate. It was made during Passover so has an accommodation for what would be flour, but it turned out so well, I'd do it again this way. It's a significant adaptation of a recipe from Reluctant Gourmet web site.

Serves 6 or more

Ingredients:

3 T salted butter
3 T matzo meal
2 3.5 oz. dark chocolate bars, 70% cocoa
1 3.5 oz. milk chocolate bar
about 1 1/4 c. whole milk (I used raw.)
1 t vanilla extract
1/2 + c. sugar
5 egg yolks
7 egg whites

Preheat oven to 375

Butter and sugar a 2 quart souffle dish. Refrigerate.

In a saucepan, melt butter. Add matzo meal and toast over low heat for 2-3 minutes, stirring constantly. Add 1 c milk, a little at a time. When heated through, turn off heat. Add crumbled chocolate and stir in to let it melt in the pan. Add 1/4 c. sugar and combine. Add more milk--about 1/4 c. to thin. Add vanilla and combine. Add egg yolks a bit at a time and stir constantly to combine well.

In a med. bowl, beat the egg whites to soft peaks. Add 1/4 c. sugar and continue beating to stiff peaks.

Transfer chocolate mixture to a large mixing bowl. Add beaten whites and fold in quickly. Quickly transfer into prepared souffle dish and put in oven. Cook for 35 min. or until well risen--1.5-2 in. above top of dish. It was almost blackened on top when I took it out, but that was perfect. Remove and serve immediately.