Classic Chocolate Soufflé

Fold 24-inch (60 cm) long piece of foil in half lengthwise; generously butter 3-inch (8 cm) strip lengthwise along folded edge. Wrap around outside of 6- to 7-inch (1.175 to 1.5 L) soufflé dish (one with side perpendicular to base) with butter strip facing in and extending above rim; secure with string.

In bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. In separate bowl, beat egg white with cream of tartar until soft peaks form. Beat in 1/3 cup (75 mL) of the granulated sugar, 2 tbsp (25 mL) at a time, until stiff peaks form; set aside.

In another bowl, beat egg yolks with remaining granulated sugar until thickened and mixture falls in ribbon when beaters are lifted, about 5 minutes. Add chocolate mixture and liqueur; beat to thoroughly blend. Fold in one-quarter of the egg whites; gently fold in remaining egg whites. Scrape into prepared dish. (Make-ahead: Refrigerate for up to 1 hour.)

Place dish on rimmed baking sheet; bake in bottom third of 375°F (190°C) oven until puffed and almost firm to the touch, about 35 minutes. Cut string; remove foil. Dust with sugar. Serve immediately. Pass whipped cream separately (if using).

Video tutorial: Don't miss our video of this recipe, where food director Annabelle Waugh walks you through every step of this gorgeous chocolate soufflé.



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Source : Canadian Living Magazine: November 2011