Chocolate Souffle (Hotel Cipriani, Venice)

NY Times Magazine, Feb. 1998. I haven't made it yet.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 2  cups  whole milk
• 1⁄2 cup sugar, plus
• 1  tablespoon sugar, for dusting souffle dish
• 9  tablespoons unsalted butter, softened, plus
•  more butter, for greasing
• 1  cup cake flour, plus
• 2  tablespoons cake flour
• 9  large eggs, separated
• 1⁄2 cup  unsweetened cocoa powder
•  powdered sugar, sifted for garnish

Directions

1. Preheat oven to 425 degrees F. Place milk and sugar in medium saucepan over medium heat and bring the milk to a boil.
2. Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste.
3. When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring until the mixture is thick and glossy, 2-3 minutes.
4. Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks, one at a time, mixing well after each addition. Stir in the cocoa powder.
5. In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture.
6. Butter a 2 quart souffle mild, dust with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
7. Bake until the souffle has risen above the top of the dish, is lightly browned, and a toothpick inserted in the center comes out almost clean, 30-40 minutes.
8. Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream. (I like vanilla).