HUBERT KELLER'S DARK CHOCOLATE SOUFFLE

Steps:

• tablespoons (1/2 stick or 2 ounces) Unsalted Butter (softened)Sugar (for dusting)
• For the Souffle Molds:Preheat the oven to 375°F and place an oven rack at the lowest level. Butter the molds well with the softened butter and dust the bottoms and sides evenly with sugar. Pour about 2 tablespoons of sugar into each, then tilt and tap the mold so the sugar covers all the surfaces. Tap out excess sugar into the next mold. Continue, adding more sugar as needed, until all are coated. Arrange the molds on a baking sheet and set aside until needed.
• tablespoons (1 stick or 4 ounces) Unsalted Butter (softened)10 tablespoons All-Purpose Flour
• For the Souffles:In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 3 minutes to cook the flour. Do not let it brown. The roux should be very smooth. Remove the pan from the heat and set aside.
• cups Whole Milk6 ounces Semisweet Chocolate (at least 60% cacao; chopped into small pieces)2 ounces Unsweetened Chocolate (chopped into small pieces)1 cup (7 ounces) plus 1 teaspoon Granulated Sugar2 tablespoons Vanilla Extract2 tablespoons Dark Jamaican Rum (optional)
• In a small saucepan, heat the milk over low heat just until it comes to a slow simmer. Whisk in the semisweet chocolate and the unsweetened chocolate until melted. Add the 1 cup sugar, vanilla, and rum, and whisk until smooth.
• large Egg Yolks
• While whisking, gradually pour the chocolate mixture into the roux in the saucepan. Return the saucepan to low heat and cook, whisking continuously, until the mixture thickens and begins to bubble, 5 to 7 minutes. Off the heat, whisk in the egg yolks one at a time until fully incorporated.
• Scrape the soufflé base into a large mixing bowl. If you are preparing it ahead of time, press a piece of plastic wrap directly onto the surface and refrigerate until later. When you are ready to finish the soufflés, put the base in a warm place in the kitchen so it can soften and warm to room temperature or about lukewarm. This will ease folding the whites into the base.
• large Egg Whites1/2 teaspoon Cream of Tartar
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whites with the remaining 1 teaspoon of sugar and the cream of tartar. Start on low speed until the whites are frothy and then gradually increase the speed to high. Beat until soft peaks form.With a large rubber spatula, scrape about one-fourth of the whites into the soufflé base. Stir until the whites are evenly combined with the base. Add half of the remaining whites and fold them gently into the soufflé base, using big strokes and rotating the bowl with your other hand to maintain the airiness of the whites. Fold in the remaining whites using the same technique.
• 4 cup (1 ounce) Powdered Sugar (for dusting)1 pint Premium Ice Cream (optional)
• Divide the mixture evenly among the molds, filling them three-fourths full. Bake the soufflés until they have risen high over their rims and the tops have browned lightly, 12 to 14 minutes. As soon as the soufflés are done, dust them lightly with the powdered sugar, place them on dessert plates, and add a generous scoop of ice cream to each plate. At the table, have the guests poke a small hole in the middle of their soufflés and pass the chocolate sauce.
• 4 cup Heavy Cream1/2 cup (3 1/2 ounces) Sugarfinely grated Zest of 1/2 Orange8 ounces Semisweet Chocolate (at least 60% cacao; chopped)
• For the Dark Chocolate Sauce:Place the cream, sugar, half cup of water, and the orange zest in a small saucepan and bring to a boil. Place the chocolate in a small bowl and pour the hot cream over it. Cover and let sit for a few minutes until the chocolate has softened. Whisk it until smooth and then keep it warm. When ready to serve, pour the sauce into a warmed pitcher to pass at the table. The sauce can be made up to several days ahead and rewarmed on low in a microwave oven.If you want to save yourself a little work, omit the chocolate sauce and use ice cream. Melt half of it for your sauce to pass at the table, and then give each guest a generous scoop of ice cream on the side of the soufflé.