Chocolate soufflé with Chocolate Sauce (Holland America)

7 ounces semisweet chocolate, finely chopped

1 cup heavy cream

3 1/2 ounces bittersweet (not unsweetened) chocolate, roughly chopped

4 tablespoons unsalted butter

1 cup all-purpose flour

1 1/2 cups whole mild

9 large eggs, separated, plus 1 large egg white

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 cup natural (not Dutch-process) cocoa powder

2 tablespoons confectioners sugar

Place the chocolate in a bowl. In a 1-quart saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Keep warm over a pan of hot water (off heat) or at room temperature.

Heat the oven to 375°. Lightly butter 10 1 1/2-cup individual ramekins or custard cups. Dust the ramekins with sugar; tilt to coat and tap out the excess. Place the chocolate in the top of a double boiler placed over 1 inch of simmering (not boiling) water. Whisk until the chocolate is smooth and no small lumps remain. Remove the pan from the heat; set aside.

In a heavy saucepan, melt the 4 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, until the paste is pale golden (do not let it brown at all), about 2 minutes.

Meanwhile, in another saucepan, heat the milk gently over low heat just until little bubbles begin to form at the edges. Remove the milk from the heat and add it, a little at a time, to the flour mixture, whisking constantly until very smooth. Bring the mixture to a boil and cook, whisking constantly until quite thick, one to two minutes more. Remove from the heat and immediately stir in the melted chocolate.

Scrape the chocolate batter into a large mixing bowl. With an electric mixer beat in the egg yolks, one at a time, scraping down the sides of the bowl after each yolk is incorporated. Set the chocolate base aside.

Place the egg whites in the very clean bowl of an electric mixer fitted with the whisk attachment, or in a large mixing bowl. With the electric mixer or a hand mixer, beat the egg whites on medium speed just until foamy, about 30 seconds. Slowly begin sprinkling in the 1/2 cup sugar, and then the cornstarch, continuing to beat until the whites form stiff peaks.

Put the cocoa powder in a small sieve and place on a plate. Scrape the egg white meringue into the chocolate base. Using a rubber spatula, very gently fold the egg white meringue into the chocolate base while simultaneously sprinkling the cocoa powder over the mixture as you fold. (The entire process should be done gently but should take no more than 15 seconds — if possible, ask someone to sprinkle the cocoa powder for you.)

Bring a large kettle of water to a boil. With a spoon, transfer the soufflé batter into the prepared ramekins. Place the ramekins into a large roasting pan. Transfer the roasting pan to the oven and add enough boiling water to the pan to reach halfway up the sides of the ramekins. Bake the soufflés for 10 to 14 minutes, or until they are puffed above the rims and crusted on top but still moist in the center. Carefully transfer the ramekins to small serving plates. Place the confectioners’ sugar in a sieve and sprinkle it over the tops of the soufflés. Serve immediately with the chocolate sauce in a small pitcher on the side.