Bittersweet Chocolate Souffle

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   1. Preheat oven to 375 degrees. Butter eight 5-ounce ramekins. Pour sugar into one ramekin, tilt and rotate ramekin to coat sides and bottom, then pour remaining sugar into a second ramekin and repeat until all ramekins have a light coating of sugar.

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   2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Place chocolate, 1 tablespoon butter and milk in bowl and stir until melted and combined. Off heat, whisk in egg yolks and set aside.

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   3. Use an electric mixer to beat egg whites and cream of tartar to soft peaks. Sprinkle in 1/3 cup sugar and beat until stiff but not dry. Stir a dollop of egg whites into chocolate mixture, then fold in remaining whites.

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   4. Divide mixture among ramekins so each is 3/4 full. (At this point, souffles may be refrigerated up to several hours. Bake directly from refrigerator when ready.) Place ramekins on a baking sheet. Bake until they rise and crack on top, 14-16 minutes. Serve immediately. Sift confectioners' sugar over souffles and top with a dollop of whipped cream, if you like

* Per serving · 4 servings · Values may vary.

No additional tips available.