2 drops lemon juice or 1/8 teaspoon cream of tartar
1/4 teaspoon kosher salt
Confectioner’s sugar for dusting
For Caramel Sauce:
Combine sugar, corn syrup, lemon juice and water in a saucepan and bring to boil. Caramelize sugar mixture, stirring until mixture is dark amber colored. Turn off heat; add butter and stir to melt.
Add cream slowly. When all cream is added, stir just once around. Add 1/4 cup Kaltbach™ Le Gruyère® cheese. Allow mixture to steep about 30 minutes. Stir to blend. Strain through a mesh strainer. Salt to taste.
For Soufflé: Heat oven to 400°F.
Butter 1 quart soufflé dish; grate a little Kaltbach™ Le Gruyère® cheese all around the sides. Dust with Ovaltine® or sugar.
Combine chocolates in bowl positioned over a simmering pot of water to melt. Do not immerse bowl bottom in the hot water. Combine 1 tablespoon milk with cornstarch and cocoa powder; stir until smooth.
Heat remaining 1/2 cup milk in saucepan; bring just to a boil.
Meanwhile, whisk egg yolks and half the sugar together in a bowl. Add the cocoa-cornstarch mixture to yolks and whisk together. Add a little of hot milk to the egg yolk mixture; whisk.
Pour mixture back into the pot with hot milk and whisk. Return to heat set at medium; whisk continuously until it starts to boil and become very thick similar to pastry cream.
Add this mixture to melted chocolate, folding until well combined. In a standing mixer bowl, combine egg whites with lemon juice and salt. Whip until foamy; add a little of remaining sugar.
Continue to whip, gradually adding remaining sugar to form stiff peaks.
Gently fold egg whites into chocolate mixture along with remaining grated Kaltbach™ Le Gruyère® cheese. Pour mixture into prepared soufflé dish and place on middle oven rack; bake about 20 minutes or until soufflé has risen about 1 inch above dish rim and is set around edges.
Remove soufflé from oven and dust with confectioner’s sugar. Place on serving plate immediately.
At the table, make a slit with a spoon in the middle of soufflé and pour room temperature Kaltbach™ Le Gruyère® caramel sauce into the opening. Spoon servings out onto plates or bowls with additional caramel sauce on the side.