Hot Chocolate Souffle

Hot Chocolate Soufflé

This recipe came from the July 1986 issue of Chocolatier. This is so good you won't believe how easy it is.
Soufflé:

6 oz. semisweet chocolate, chopped
1/4 c. whipping cream
6 Tbls. sugar, divided
6 large egg whites, plus 4 large egg yolks
1 tsp. vanilla extract
pinch of salt

Chocolate sauce:

1/2 c. whipping cream
1 Tbl. sugar
2 1/2 oz. semisweet chocolate, finely chopped
2 tsp. unsalted butter
1/2 tsp. vanilla extract

Separate eggs. Allow the yolks to come to room temperature.
Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly butter the bottom and sides of a soufflé dish. Dust with flour and shake out the excess.
In the top of a double boiler over hot, not simmering water, combine the chocolate and cream. Stir to melt and scrape the mixture into a large bowl. Stir in 2 Tbls. of the sugar. Whisk in the egg yolks and vanilla.
In a medium bowl, combine the egg whites and salt. Beat until soft peaks start to form. Gradually add the remaining 4 Tbls. sugar and continue beating just until stiff, shiny peaks form. Fold 1/4 of the beaten egg whites into the chocolate mixture to lighten. Working quickly but carefully, fold in 1/2 of the remaining egg white mixture. Fold in the second half. Spoon the mixture into the prepared dish. Using a knife, cut a circle halfway down into the soufflé about 1 1/2 inches from the edge of the dish. this will help the center to rise. Bake 25 to 30 minutes, until the soufflé is puffed and lightly browned. Make the chocolate sauce while the soufflé is baking.
To make the sauce:
In a small heavy saucepan, over moderate heat, combine the cream and sugar. Bring the mixture to a simmer, remove the pan from the heat and stir in the chocolate until melted. Stir in the butter and vanilla until smooth.
Serve the soufflé with the sauce as soon as the soufflé comes out of the oven.