Chocolate Souffle

DIRECTIONS

1. In a heavy saucepan melt the butter and then add the flour and cook very slowly over a low heat for 5 minutes.
2. Take the pan off of the heat and add the chocolate - the heat from the pan will melt it.
3. Place the pan back on the stove over a low heat and add the milk in thirds mixing with a wire whisk. The mixture should thicken.
4. Remove the pan from the stove.
5. In an electric mixer bowl on medium speed, add the egg yolks and then the sugar. The mixture should turn a pale yellow and thicken.
6. Add the yolk and sugar mixture to the saucepan with the chocolate mixture.
7. Clean the mixing bowl and add the egg whites.
8. Begin mixing on a slow speed and increase it gradually until the egg whites stiffen.
9. Take one third of the egg whites and fold vigorously into the chocolate mixture with a rubber spatula.
10. Once incorporated, take the rest of the egg whites and fold them into the mixture gently.
11. Preheat the oven to 400 degrees.
12. Butter an 8" ramekin and dust with granulated sugar.
13. Fill three quarters of the way with the soufflé mixture.
14. Take a deep Pyrex baking dish or baking sheet large enough to hold the ramekin and fill one inch with hot water.
15. Put the ramekin in the water bath and place in the preheated oven for 10 minutes, and then lower the temperature to 350 degrees and cook for 20 minutes more.
16. Take out of the oven and serve with fresh whipped cream.