Chocolate Souffle

Background

I found this on the web at the Reluctant Gourmet site. It's fairly simple if you are a baker, and it tastes wonderful. I have a few modifications.

Recipe

3 tbsp flour
3 tbsp unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, chopped (I use good quality bittersweet chocolate chips)
1/2 cup brewed strong coffee
1 tsp vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
1 pint heavy whipping cream and 3 tbsp sugar

Preheat oven to 375 degrees. Melt butter in sauce pan over low heat. Whisk in milk and flour and cook until thickened. Stir in chocolate and stir until melted. Remove from heat and add coffee, vanilla, and 1/4 cup sugar. Whisk in egg yolks one at a time. Butter a 2 1/2 quart soufflé dish. Whisk egg whites to soft peaks, add remaining 1/4 cup sugar, and whisk egg whites to stiff peaks. Gently fold egg whites into chocolate mixture and pour into soufflé dish. Bake 35-40 minutes or until soufflé rises 2 inches above the dish. Meanwhile, whip heavy whipping cream with sugar until soft peaks form. When soufflé is ready, serve immediately with whipped cream.