Adapted from Pierre Gagnaire
The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.
·The eggs in this recipe may not be fully cooked, which could be of concern if salmonella is a problem in your area.
Recipe information
Yield
Makes 4 (generous) servings.<P><P
Ingredients
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.
Step 3
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan.
Step 4
Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held). Mix in chocolate at low speed.
Step 5
Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.
Step 6
Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
Step 7
Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).
Step 8
Lightly dust soufflés with cocoa and serve with accompaniments.
