Easy Chocolate Soufflé (Mark Bittman)

1. 1

   Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup souffle or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

2. 2

   Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. 3

   Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared souffle dish(es); at this point you can cover and refrigerate until you are ready to bake.

4. 4

   Bake until center is nearly set, 20 minutes for individual souffles and 25 to 35 minutes for a single large souffle. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.