Anyway, I will definately try this recipe again, but I will turn the oven temp down about 25 degress next time (maybe it was my oven?) and keep a closer watch on it.
Technically, though, my souffle was not a giandua souffle. This recipe (sadly from Giada) is perhaps misspelled since it is really "Gianduja (or, more commonly, gianduia)...a sweet chocolate containing about 50% hazelnut and almond paste." Though misspelled, it is clear that what makes it giandua is not the DELICIOUS gooey flavored-chocolate bottom, but the fact that the flavoring is hazelnut. I cheated. Mine was orange from some Grand Marnier. OMG. I don't care if it was not traditional giandua flavor, the filling was FANTASTIC. I would actually reccomend making it into truffles! Perhaps refridgerate for a few minutes, roll into a ball and coat in cocoa, or even dark chocolate. Did I mention that my Grand Marnier chocolate filling was DELICIOUS!!
Giandua Souffle (but not really)
2 tablespoons unsalted butter 1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (used orange flavored liqueur)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped (used semisweet)
1/4 cup all-purpose flour
1 cup milk
4 eggs, separated
1/4 teaspoon cream of tartar
Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
Heat the butter, 1 tablespoon sugar, hazelnut/orange liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish (not needed, can leave in the bowl) and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes (mine did not get quite that thick, but still worked). Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
Place the ramekins in a hot water bath (put in 9x13 baking pan, put in oven, then put in about an inch of boiling water) and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated) (Mine were burned in 25). Remove from the oven and serve immediately.