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1
Preheat oven to 375F.
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2
Butter a 6-cup souffle dish and coat with additional granulated sugar, knocking out excess sugar.
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3
Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish.
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4
Fit prepared dish with collar extending 2 inches above rim.
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5
In a bowl whisk together flour and 1 tablespoon granulated sugar.
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6
In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
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7
In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream.
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8
Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil.
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9
Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes.
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10
Remove pan from heat and whisk in vanilla and chocolate until custard is smooth.
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11
Transfer custard to a large bowl.
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12
In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks.
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13
Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks.
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14
Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly.
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15
Spoon mixture into prepared dish.
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16
Souffle may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap.
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17
Do not let paper towel touch surface of souffle.
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18
Put cold souffle in preheated oven.
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19
Bake souffle in middle of oven 30 to 35 minutes, or until firm and set in center.
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20
Carefully remove collar from souffle dish and sift confectioners' sugar over souffle.
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21
Serve souffle immediately with whipped cream.
