Chocolate Soufflé

Preparation

1. Step 1

   Preheat the oven to 400°F, with a rack in the lower third. Do not open the oven door until ready to bake. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine. Brush the inside of the dish and collar with melted butter. Dust with sugar; tap out excess. Chill the dish in the freezer 15 minutes.

   Step 2

   Stir the chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high speed until pale, about 4 minutes. On low speed, beat in the flour. Beat in half the hot milk, ladling it in a little at time.

   Step 3

   Whisk the mixture into the pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into the chocolate. Stir in the brandy (if desired), the vanilla, and a pinch of salt.

   Step 4

   Using a balloon whisk, beat the egg whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.) Add 1 tablespoon sugar; beat until the whites almost hold stiff peaks. Add the remaining tablespoon sugar, and beat until the peaks are stiff.

   Step 5

   Spoon one-third of the egg whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula, then gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold the remaining whites into the base, one-third at a time.

   Step 6

   Pour the mixture into the prepared dish. Place on a rimmed baking sheet. Bake 15 minutes. Reduce the temperature to 375°F; bake until set, 20 minutes. Remove the collar; serve immediately with crème anglaise, if desired.