With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

　　

Ingredients

serves 6

　　Unsalted butter, melted, for dish

　　1/2 cup sugar, plus more for dusting

　　5 ounces bittersweet chocolate, chopped

　　2 ounces semisweet chocolate, chopped

　　1 1/3 cups milk

　　6 large egg yolks plus 8 large egg whites, room temperature

　　6 tablespoons all-purpose flour

　　2 tablespoons brandy (optional)

　　1 teaspoon pure vanilla extract

　　Salt

　　Pinch of cream of tartar (if not using a copper bowl)

　　Crème Anglaise (page 658)

　　

Step 1

Preheat the oven to 400°F, with a rack in the lower third. Do not open the oven door until ready to bake. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine. Brush the inside of the dish and collar with melted butter. Dust with sugar; tap out excess. Chill the dish in the freezer 15 minutes.

　　

Step 2

Stir the chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high speed until pale, about 4 minutes. On low speed, beat in the flour. Beat in half the hot milk, ladling it in a little at time.

　　

Step 3

Whisk the mixture into the pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into the chocolate. Stir in the brandy (if desired), the vanilla, and a pinch of salt.

　　

Step 4

Using a balloon whisk, beat the egg whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.) Add 1 tablespoon sugar; beat until the whites almost hold stiff peaks. Add the remaining tablespoon sugar, and beat until the peaks are stiff.

　　

Step 5

Spoon one-third of the egg whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula, then gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold the remaining whites into the base, one-third at a time.

　　

Step 6

Pour the mixture into the prepared dish. Place on a rimmed baking sheet. Bake 15 minutes. Reduce the temperature to 375°F; bake until set, 20 minutes. Remove the collar; serve immediately with crème anglaise, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.