Chocolate Souffle 2 ways - HTCE p958

I was gifted with 10 dozen eggs from a Catskills farm this weekend, so it seems egg dishes are in my immediate future. I started with a New York Times recipe (Feb 11, 2009) from Mark Bittman that requires no flour. This simplified version relies on beating egg yolks with sugar until thick, to be combined with stiffly beaten egg whites.


The second recipe is more time consuming as it begins with a roux (equal parts butter and flour cooked over low heat). The roux is mixed with yolks, and combined with stiffly beat egg whites.

Both versions baked for 15 minutes at 350 degrees. The first version is airy and disintegrates into sweetened chocolate air in your mouth. The crust is slightly crisp and is reminiscent of toasted marshmallows. The second version is moist, less sweet, and has more of a bread pudding texture. Both recipes are rather timid with the chocolate, treating it more as a flavoring, rather than the point of the souffle. Maybe with 2 to 3 times the porportion of chocolate would you get the rich, dark chocolate souffle served at bistros.