1. Preheat oven to 375°. Place milk and 4 tbsp. of the sugar
in a small saucepan and stir over medium-low heat until sugar
dissolves, about 4 5 seconds. Stir in chocolate and cook until
melted, 1—2 minutes. Transfer to a large mixing bowl, let
cool for 5 minutes, then beat in egg yolks.

2. Beat egg whites in a very clean glass or stainless-steel
mixing bowl until foamy, then sprinkle in remaining P/2
tbsp. sugar, beating until stiff peaks form.

3. Butter a small (3-cup) souffle dish (2 W deep and 6" in
diameter; souffle will not rise in a larger dish), then lightly
dust with sugar. Gently mix one-third of the egg whites into
chocolate mixtrure, then fold in remaining whites, one-third
at a time. Do not overmix. Spoon batter into dish.

4 . Make sure oven rack is low enough to allow souffle room
to rise by as much as 2" above the dish. Bake until puffed, about
25 minutes. Du st w ith confectione rs' sugar and serve imme-
diately. (Souffle will begin to deflate after about 2 minutes.)