Chocolate Souffle
Recipe from chef John Ash

4 large eggs
8oz. finely chopped, good quality bittersweet chocolate
(NOT dark chocolate, we prefer Valrhona or Green & Blacks. Use a milk or bittersweet 60% or less)
1Tb unsalted butter
1Tb flour
1/2c warmed milk
1tsp vanilla extract
2tsp finely grated orange zest
1/8tsp cream of tarter
1/4c sugar
Garnish such as powdered sugar or raspberry puree

Preheat oven to 375.

Lightly butter eight 1/2 cup souffle dishes or ramekins. Sprinkle with granulated sugar, rotating and shaking the dishes to coat every surface, then pour out the extra.

Separate the eggs, leaving the whites in a large bowl and the yolks in a small one. Lightly beat the yolks and set aside.

Melt the chocolate in a double boiler over barely simmering water, stirring occasionally, and set aside. In a saucepan, melt the butter, add the flour, and cook over medium heat for 2 to 3 minutes. Add the milk and whisk until the mixture is smooth, then bring to a boil. Reduce the heat and continue to cook for 3 to 4 minutes or until the sauce is very thick. Remove from heat and whisk a little of the warm base mixture into the egg yolks to temper them. Then whisk this mixture into the remaining base. Stir in the melted chocolate, vanilla, and zest, and set aside.

In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form (they should still be drooping over, not standing up stiffly, when you lift up the beaters.) Sprinkle in the 1/4 cup sugar gradually and continue to beat until the whites are stiff but not dry.

Stir a quarter of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites. Pour the mixture into the prepared souffle dishes and place on a baking sheet (I find it helpful to line the sheet with parchment paper or foil). Fill the dishes a little bit more than half way so you get the overflow of souffle for a more dramatic presentation.

Bake for 15-17 minutes or until a wooden skewer inserted into the center of the souffle comes out moist but not gooey. Souffles will puff and crack when done, so don't worry. One large souffle will take 35-40 minutes.

Remove from oven and garnish with the powdered sugar or fruit puree. I like mine with a scoop of homemade vanilla ice cream or better yet--lavender ice cream. Eat immediately.