Preheat oven to 425 degrees (Fahrenheit)

Place the chocolate and coffee in the small pan/bowl, cover, and set in the larger pan of almost simmering water. Remove from heat and let the chocolate melt while you proceed with the rest of the recipe.

Smear the inside of the dish with the butter. Surround with a collar of buttered aluminum foil (I recommend parchment paper and tying with a string around the soufflé dish) to reach 3 inches above the rim of the dish. Set out all of the rest of the ingredients called for (mise en place!)

Measure the flour into the saucepan. Start whisking in the milk by dribbles at first to make a perfectly smooth cream; rapidly whisk in the rest. Add the butter, and stir over moderate heat until boiling; boil, stirring, for 2 minutes. Remove from heat and beat 1 minute or so to cool slightly.

One by one, whisk the egg yolks into the hot sauce, then the smoothly melted chocolate, and finally the vanilla.

Beat the egg whites and salt in a separate bowl until soft peaks are formed. Then, by sprinkles, beat in the sugar and continue until stiff shining peaks are formed.

Scrape the chocolate mixture into the side of the egg white bowl; delicately fold them together. Turn the soufflé mixture into the prepared mold and set on a rack in the lower level of the preheated oven. Just as you’ve placed the soufflé in the oven, turn down the thermostat to 375 degrees.

Bake for 45-50 minutes. To determine if it is done, use a skewer and plunge it through a surface crack. If it comes out clean, it is time to enjoy . . . immediately. Serve with ice cream, sweetened whipped cream or crème anglaise (p. 588 in her cookbook)