Chocolate Souffle

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   1. Preheat oven to 350/177

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   2. Butter 2 two cup or 1 4 cup souffle or other deep baking dishes

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   3. Sprinkle each with sugar and tap out the excess

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   4. Beat egg yolks with all but 1 Tbspn of sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready

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   5. Mix in the melted chocolate until well combined, set aside

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   6. Wash the beaters well before beating the egg whites with salt and cream of tartar until the whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar until they are very stiff and glossy

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   7. Stir a good spoonful of whites thoroughly into egg yolks mixture to lighten it; then fold in remaining whites, using a rubber spatula

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   8. Transfer to prepared souffle dishes; at this point you can cover and refrigerate until you are ready to bake

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   9. Bake until center is nearly set, 20 min for small and 25-35 for single large souffle

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    Serve immediately

* Per serving · 4 servings · Values may vary.