Dark Chocolate Souffle

1. 1

   Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1 tablespoon sugar into dish and turn to coat thoroughly; tap out excess sugar and discard.

2. 2

   In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chocolate and remaining butter. Cook and stir until chocolate is melted; remove from the heat.

3. 3

   In a small bowl, beat egg yolks. Stir a small amount of hot filling into yolks; return all to the pan, stirring constantly. Stir in vanilla; transfer to a large bowl.

4. 4

   In a bowl with clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg white mixture into chocolate batter until blended. Fold in remaining egg white mixture until no white streaks remain.

5. 5

   Pour into prepared dish. Bake, uncovered, at 350u00b0 for 50-55 minutes or until a knife inserted in the center comes out clean.

6. 6

   For topping, in a small chilled bowl, combine the confectioners' sugar, cocoa and vanilla. Gradually add cream. Beat on high until stiff peaks form. Serve souffle immediately with a dollop of topping.

* Per serving · 4 servings · Values may vary.