CHOCOLATE SOUFFLÉ CHEZ MADELAINE
5-1/2 ounces Lindt bittersweet chocolate
3 tablespoons whipping cream
5 large eggs, separated, at room temperature
1/3 cup sugar
1 large egg white
Preheat the oven to 400 degrees. Butter and lightly sugar a six cup soufflÉ. mold. Chill.
Break the chocolate into individual squares and combine with cream in a small glass bowl or the top half of a double boiler. Microwave on full power for 1 minute Continue another 30 seconds if necessary until the chocolate is more than half melted. Stir until completely liquid.
While chocolate is cooling, ribbon the yolks with 1/4 cup sugar in a 2 quart mixing bowl. The yolks should lighten considerably and become quite thick.
Stir the chocolate mixture into the yolks.
Beat the whites (6 in all) with a pinch of salt and remaining 2 tablespoons sugar to firm peaks. Stir in the first 1/3 whites. Fold in remaining whites in two parts. Spoon the soufflé into the mold and bake for 15-18 minutes.
Serve immediately with Creme Fraiche (listed with Basic Techniques)..