Recipe for a classic soufflé

Preparation

1. Preheat the oven to 190 degrees Celsius.

2. In a large saucepan over a medium flame melt the butter. Add the flour and stir until the mixture is smooth and bubbling. Add the milk and keep stirring until the mixture boils and thickens — about 2 minutes. Remove from heat.

3. Add the chocolate and mix well. Whisk in the yolks and amaretto and stir until the mixture is completely uniform. Set aside to cool.

4. In a mixer bowl with a whisk, beat the egg whites into an airy foam. Add the cream of tartar and continue to whip at high speed. Gradually add the sugar and continue to whip until you get a shiny and stable foam.

5. Mix a third of the foam into the chocolate mixture to ventilate it, then gently fold the mixture into the remaining foam until a uniform batter is obtained.

6. Carefully pour the batter into the individual baking dishes.

7. Bake until the souffle is swelled and it is firm and dry on the outside but wet on the inside — 12-15 minutes in the small dishes, 15-20 minutes in the large dish. If you want the center of the souffle to be completely firm, bake for another 2-3 minutes in the small dishes and 5-6 minutes in the large dish.

8. Serve immediately. A large soufflé is divided using a serving spoon. May be served with whipped cream.