1/2 cup regular or 2 percent milk
1/2 cup unsweetened Dutch cocoa powder
1/2 cup sugar plus extra for dusting souffle mold
4 eggs at room temperature, separated
2 tablespoons unsalted butter, at room temperature, plus extra for buttering souffle mold
pinch of salt
Heat oven to 350. Prepare a 1 quart souffle mold by lightly buttering it, duding the insides with sugar, and tapping out ht excess. Place the mold in the refrigerator.
Pour the milk, cocoa powder, and sugar into a heavy saucepan and stir to combine. Bring to a boil over moderate heat, stirring constantly. Reduce heat and cook, still stirring, until the mixture thickets, about 10 minutes. Transfer to a bowl and cool slightly.
Stir the egg yolks into the warm chocolate mixture. Stir in the butter.
In a separate bowl, beat the egg whites until they reach soft peaks. Add th salt and beat until stiff. Whisk half the egg whites mixture into the chocolate mixture. Fold in the remaining egg white gently with spatula. Pour the mixture into the souffle mold and smooth the top.
Bake on the lower middle shelf of the preheated oven until puffy and brown, about 18 minutes, which will give you a soft center. Serve at once with whipped cream.
from French Women for All Seasons.