Choclate always reminds me my childhood days and when I become a chef I promise my lady this dish.
She was so impressed.
60 gram sugar
40 gram butter
40 gram flour
2 dl. milk
80 gram choclate couverture (Couverture” is a term used for chocolates rich in cocoa butter)
Place the chocolate couverture in the milk and bring it to a boil. Melt half amount of the butter, mix with the flour and the hot milk. Add the sugar and bring it back to a boil. Let it cook for a while before you add the eggyolks and the restof the butter to the mixture. Do not boil anymore. Whisk the eggwhites and fold slowly under the mixture. Butter a soufflé dish, sprinkle sugar to it and fill it up with the mixture. Bake in the oven at 350(°F) or 175 (°C) in a bainmare ie ( waterbath ) for 25 to 28 minutes
Note : make sure preheat the oven
Instead of choclate you can use vanilla also