7 ounces semi-sweet chocolate
1/3 cup strong coffee
1/2 T butter (softened)
1/3 cup all-purpose flour
2 cups milk
3 T butter
4 egg yolks
1 T vanilla extract
6 egg whites
1/8 t salt
1/2 cup sugar
powdered sugar for serving
Preheat oven to 425 degrees. Melt the chocolate with the coffee in a small pan set over simmering water. Take off heat and let finish melting as you proceed.
Smear the inside of a 7 1/2-8 inch souffle dish or cake pan with butter. Place buttered aluminum foil around the sides of the pan so it sticks up at least 3 inches above the top of the dish.
Measure flour into a small saucepan. Whisk in the milk by dribbling at first to make a smooth cream. Add the rest of the milk rapidly. Add the butter and stir until boiling. Let boil for 2 minutes while stirring. Remove from heat and stir for 1 minute.
Whisk in the egg yolks one by one. Add the chocolate mixture and whisk until smooth. If you are not continuing within 5 to 10 minutes place plastic wrap directly onto the mixture to prevent a skin from forming.
Beat the egg whites and salt in a separate bowl until soft peaks are formed. Sprinkle in the sugar while beating until stiff peaks are formed.
Scrape the chocolate mixture into the side of the egg white bowl and fold together delicately. Place the batter into the prepared pan and place in the oven. Turn the thermostat down to 375 degrees.
Bake for 35-40 minutes. The souffle should be well risen. When the top has cracked sprinkle the top with powdered sugar and bake for another 5-10 minutes. The souffle is done when a knife comes out clean when inserted into the middle.
Serve with whipped cream or vanilla ice cream.
From Mastering The Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. Volume 1, page 619.