Fearrington's chocolate soufflé with bitter chocolate sauce and whipped cream

Preparation

Baking Directions:

Brush eight 3-5 ounce ramekins with melted unsalted butter, using an upward motion.

Coat each with granulated sugar.

To make the soufflé base:Melt chocolate in a double boiler until hot to the touch.

Reserve ¼ cup of the mil, and pour remainder slowly into the cornstarch, stirring to prevent lumps.

Bring the remaining ¼ cup milk to a simmer and slowly whisk in the cornstarch mixture.

Simmer for two minutes.

Remove from the heat and allow to stand for 5 minutes.

Pour the chocolate into a mixer with the paddle attachment.

Divide the milk into five pours, pouring in intervals into the melted chocolate, mixing well after each.

  After the milk has been added, turn the heat to high for one minute, then remove from heat.

  Place into a covered container and store in the refrigerator until needed.

To make the chocolate sauce:Bring the cream to a simmer, then add remaining ingredients and, using a hand mixer, incorporate fully.

Remove from heat, place in a covered container and refrigerate until ready to use.

  To make the whipped cream:Combine all the ingredients and whip to a soft peak.

  Place into a piping bag with a half inch plan top, or you can omit the bag and use a spoon.

To finish:Preheat oven to 350 degrees.

Heat the base and the sauce in a water bath until warm.

Place two cups of egg whites into a mixing bowl.

Whisk until foamy, then slowly add 1 cup of sugar, whisking until the mixture forms a  medium peak.

  Add 8 ounces of the warm soufflé base to a mixing bowl, then whisk in 1/3 of the whipped egg whites.

Fold in the remaining egg whites.

Spoon into sugared molds and repeatedly tap each mold to remove any bubbles.

  Place into the oven and cook for 10 minutes, rotating after 5minutes.

  To serve, remove soufflés from the oven, and using the back of the spoon, push in the middle each to make a hole.

Pour in the chocolate sauce and add the whipped cream.

Tip: Using egg whites that were prepared the day before, and preparing the molds a day in advance, will help ensure a straight, consistent soufflé.

Any remaining soufflé base will hold in the fridge in a covered container for up to one week.