Chocolate Souffle

Preheat oven to 375ºF.

Melt 3 tablespoons of butter in a pot over low heat. Whisk in flour and milk and cook until thick. Add chocolate and stir constantly until melted.

Remove from heat and add coffee, vanilla and half the sugar (1/4 cup). One at a time, add the egg yolks while whisking constantly. Use the remaining 2 tablespoons of butter to butter a 2 to 2 1/2 quart souffle or baking dish, or 6 individual ramekins.

In a clean and dry bowl (very important or the whites will not gain volume), whisk the egg whites to soft peaks and gradually whisk in the remaining 1/4 cup of sugar and continue whisking until you achieve stiff peaks.

Gently fold the stiffened egg whites into the chocolate mix with a spatula, and pour into the buttered baking dish(es). Bake for 35-40 minutes, or until the souffle rises a couple inches above the edge of the dish. Dust with confectioner’s sugar if you are using, present to your guests for the “Ooo!”, and serve immediately.

Note on leftover chocolate souffle: it becomes fudge. Oh, the yumminess.