MAX BRENNER RECIPES

CLASSIC SOUFFLÉ 5 tablespoons unsalted butter 3 tablespoons all-purpose our 1 cup milk 6 ounces dark chocolate chunks solids), chopped

4 large eggs, separated 2 tablespoons Amaretto 1/8 teaspoon cream of tartar 1/4 cup sugar Lightly sweetened so ly whipped cream, for serving 1. Preheat the oven to 375°F. Generously butter four 1 to 1 1/4-cup sou é ramekins or one 1 1/2-quart sou é dish with 2 tablespoons butter. If using small ramekins, space them slightly apart on a large baking sheet. 2. In a large pan over medium heat, melt the remaining 3 tablespoons butter. Add the our and stir until the mixture is smooth and bubbling. Add the milk, stirring continuously, until the sauce boils and thickens, about 2 minutes. Remove from heat. Add the chocolate and stir until smooth. Whisk in the egg yolks and Amaretto and stir until blended and smooth. Set aside to cool. 3. In the bowl of a stand mixer tted with a whisk attachment, beat the egg whites until foamy. Add the cream of tartar and keep beating on high. Gradually add the sugar and continue beating until the whites form glossy sti peaks. Mix a third of the egg whites into the chocolate sauce to lighten, then gently fold that mixture back into the remaining egg until just combined. Gently pour the mixture into the prepared dish(es). 4. Bake until the sou é(s) rise and the edges are set and dry but the insides are still creamy, 12 to 15 minutes for the small sou és, or 15 to 20 minutes for the large one. For a fully set center, bake until the surface appears set and fairly dry, 2 to 3 minutes longer for small sou és, 5 to 6 minutes longer for the large one. 5. Serve at once, scooping portions from the single sou é with a large spoon. O er whipped cream to taste. Yield: 4 to 6 servings Note: You can butter the dishes, prepare the sauce (through step 2), chop the chocolate, and separate the eggs up to 4 hours ahead; cover sauce and eggs separately and chill. Stir sauce over low heat until hot before proceeding.