Bound to be Dirty
Lily’s Favorite Chocolate Souffle
Preheat oven to 375 degrees F. Butter soufflé dish (2 quart size) and sprinkle sugar on it.
Melt butter over low heat in a small saucepan, then whisk in flour and cook over low heat for one minute. Pour the milk in gradually, stirring and keep cooking, stirring constantly, until the mixture is thick and smooth.
Break the chocolate into small chunks and stir in (still on low heat) until the chocolate has melted. Stir in coffee then remove from the heat.
Stir in vanilla (optional: and 2 tbsp liqueur) and 1/4 cup sugar. Add the 5 egg yolks one at a time, whisking thoroughly after each.
Beat egg whites and cream of tartar until foamy. Beat in 1/4 cup sugar in slow additions, and keep beating until the mixture forms stiff, glossy peaks.
Gently fold the egg whites into the chocolate mixture, and pour into the soufflé dish.
Bake for 50 minutes. Serve immediately (with whipped cream if desired).
Optional: Whip cream while the soufflé is cooking (add liqueur if desired) and refrigerate until the soufflé has cooked.