Chocolate Souffle

In a small saucepan over medium heat, warm the 3/4 cup milk. While the milk is heating, in a small bowl, combine the remaining 2 tablespoons milk, 3 tablespoons of the granulated sugar, the cornstarch and egg yolks and whisk until blended.

When the milk is about to boil, stir 2 tablespoons of the milk into the egg yolk mixture, then add the egg mixture all at once back into the milk and whisk thoroughly. Add the chocolate and cook, whisking constantly, until the mixture thickens, 45-60 seconds. Remove from the heat and pour into a large bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let cool. When the mixture has cooled completely, stir in the flour until blended.

Preheat an oven to 375 degrees F. Place the egg whites in a bowl and, using an electric mixer, beat on high speed until the whites start to thicken, about 2 minutes. Gradually add the remaining measured granulated sugar and continue to beat until the whites are stiff and glossy looking, 1-2 minutes longer.

Add one-fourth of the beaten egg whites to the chocolate mixture and, using a rubber spatula, fold them in. Add the remaining egg whites and fold in just until blended; some white streaks are acceptable. The finished mixture should be a very light, foamy batter.

Lightly brush the insides of six 10-fl oz souffle ramekins with melted butter, then coat with granulated sugar.

Fill each prepared ramekin three-fourths full with the souffle batter. Place the ramekins on a baking sheet and bake until the souffles have risen 1-2 inches above the edges of the ramekins, and the tops are firm to the touch, 15-20 minutes. If baked for 15 minutes, the souffles will be moist in the centers; if baked for 20 minutes, the result will be a more cakelike consistency.

Sift confectioners sugar over the tops. Serve immediately.