Why This Recipe Works
After trying several bases for our chocolate soufflé recipe, we found that we consistently preferred a béchamel base. We noted, however, that the milk muted the chocolate flavor in our soufflé recipe. To achieve a full chocolate flavor, we ended up removing the milk and the flour, separating the eggs (whipping the whites separately), increasing the amount of chocolate, and reducing the amount of butter. The base now consisted of egg yolks beaten with sugar until thick, giving the soufflé plenty of volume but eliminating the flavor-muting milk and giving the soufflé intense chocolate flavor.