Chocolate Souffle

Directions

1. 1
   Preheat the oven to 400F, with a rack in the lower third.
2. 2
   Do not open the oven door until ready to bake.
3. 3
   Brush the outer lip of a 2-quart souffle dish with melted butter.
4. 4
   Tie a sheet of parchment around the dish with kitchen twine.
5. 5
   Brush the inside of the dish and collar with melted butter.
6. 6
   Dust with sugar; tap out excess.
7. 7
   Chill the dish in the freezer 15 minutes.
8. 8
   Stir the chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth.
9. 9
   Scald the milk in a saucepan over medium heat; remove from heat.
10. 10
    Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high speed until pale, about 4 minutes.
11. 11
    On low speed, beat in the flour.
12. 12
    Beat in half the hot milk, ladling it in a little at time.
13. 13
    Whisk the mixture into the pan of hot milk; bring to a boil over medium-high heat, whisking.
14. 14
    Reduce heat to low; simmer until thick, about 2 minutes.
15. 15
    Pour into the chocolate.
16. 16
    Stir in the brandy (if desired), the vanilla, and a pinch of salt.
17. 17
    Using a balloon whisk, beat the egg whites and a pinch of salt in a copper bowl until foamy.
18. 18
    (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
19. 19
    Add 1 tablespoon sugar; beat until the whites almost hold stiff peaks.
20. 20
    Add the remaining tablespoon sugar, and beat until the peaks are stiff.
21. 21
    Spoon one-third of the egg whites onto the base.
22. 22
    Fold them in: Cut through the center of the mixture with a large rubber spatula, then gently turn the spatula over.
23. 23
    Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
24. 24
    Fold the remaining whites into the base, one-third at a time.
25. 25
    Pour the mixture into the prepared dish.
26. 26
    Place on a rimmed baking sheet.
27. 27
    Bake 15 minutes.
28. 28
    Reduce the temperature to 375F; bake until set, 20 minutes.
29. 29
    Remove the collar; serve immediately with creme anglaise, if desired.