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1
Preheat the oven to 350 degrees F and arrange a rack in the middle.
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2
Using a pastry brush, paint melted butter around the bottom and sides of 5 13-ounce ramekins.
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3
Coat the insides with granulated sugar, making sure you tap out any excess.
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4
(Alternately, use a 1- to 2-quart souffle dish, buttering and sugaring the bottom and sides.)
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5
Set a stainless steel or glass bowl over a saucepan of simmering water over low heat (the bottom of the bowl shouldnt touch the surface of the water).
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6
Add the chocolate, milk, and 1/2 cup of sugar to the bowl.
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7
Turn off the heat and let the chocolate gradually melt, stirring occasionally with a heat-proof spatula.
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8
When the chocolate is melted and the sugar dissolved, remove the bowl from the saucepan and set aside for 5 minutes to cool slightly.
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9
Add the egg yolks, stirring with the spatula.
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10
Beat the egg whites until soft peaks form.
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11
As you whisk, add 3 tablespoons of sugar and continue until shiny, stiff, but not dry peaks form.
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12
With the spatula, stir 1/4 of the egg whites into the chocolate mixture to lighten it up, then carefully fold in the remaining egg whites.
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13
Spoon the mixture into the prepared ramekins (or single souffle dish).
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14
Bake the ramekins until the souffles have risen, 20 to 25 minutes.
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15
(Bake the large single souffle for 30 to 35 minutes.)
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16
Make sure to keep the oven door closed for the entire cooking timea loss of heat could make the souffles fail to rise.
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17
To determine if the souffles are done, gently touch the tops with a finger: They should feel light and fluffy but sturdy.
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18
If they wiggle, theyre still slightly undercooked in the center.
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19
Continue baking for the maximum time.
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20
Remove the finished souffles from the oven, dust with powdered sugar, and rush them to the table.
