Chocolate Souffle

1. 1

   1. Preheat oven to 350/177

2. 2

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

3. 3

   3. Sprinkle each with sugar and tap out the excess

4. 4

   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

5. 5

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

6. 6

   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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Serve immediately

No additional tips available.