Chocolate Soufflé

Instructions

1. 1. Preheat oven to 425°F (220°C). Grease soufflé dish or ramekins with softened butter. If using the soufflé dish, wrap the outside with a double layer of foil, creating a 3-inch collar above the rim. (This is not necessary for ramekins.)\n2. Melt chocolate and coffee in a heatproof bowl set over simmering water. Set aside.\n3. In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk until thickened. Let cool slightly.\n4. Whisk egg yolks into the cooled milk mixture, one at a time. Add the melted chocolate mixture and vanilla extract, whisking to combine.\n5. In a clean bowl, beat egg whites with salt and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form, and whites are glossy. \n6. Gradually fold the chocolate mixture into the egg white mixture. Pour into the prepared soufflé dish or ramekins, filling to just below the rim. \n7. Place the soufflé dish (or ramekins) on the bottom rack of the oven. Reduce oven temperature to 375°F (190°C). Bake for 35-40 minutes, or until puffed and a toothpick inserted into the center comes out clean. Serve immediately.