Ingredients & Method

Take 10 eggs, separate yolks from whites, and cold whites whisk thoroughly. To whisk thoroughly means that their volume increases in about 5 times. The main thing is not to let the foam fall. That is why whisk yolks in advance with a glass of sugar and a quarter glass of flour, grate 150 g of chocolate. Stir everything.
Add 2,5 glasses of hot milk and cold whites to the mixture you get. The paste you get mix with whisked whites, put into the oiled form and to the oven.

When souffle is ready sprinkle it with sugar powder. I would recommend bringing it directly to bed.