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1
Preheat the oven to 425 degrees.
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2
Place the milk and sugar in a medium saucepan over medium heat and bring the milk to a boil.
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3
Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste.
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4
When the milk boils, whisk in the butter and flour mixture.
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5
Reduce the heat to low and cook, stirring, until the mixture is thick and glossy, 2 to 3 minutes.
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6
Remove the thickened milk from the heat, transfer to a large bowl and cool.
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7
When the mixture is tepid, beat in the egg yolks one at a time, mixing well after each addition.
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8
Stir in the cocoa powder.
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9
In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry.
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10
Fold them gently into the cocoa mixture.
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11
Butter a 2-quart souffle mold, dust it with sugar and scrape the batter into the dish.
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12
The dish should be no more than 2/3 full.
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13
Bake until the souffle has risen above the top of the dish, is lightly browned and a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
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14
Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream (recipe below).
