Flourless Chocolate Soufflés

1. 1

   Preheat oven to 375u00b0. Generously butter six 8-oz. souffle dishes. Sprinkle butter with sugar to coat. Put dishes on a baking sheet and set aside.

2. 2

   Bring 1 in. water to a boil in a medium frying pan. Put chocolate, milk, and 1 tbsp. butter in a small metal bowl. Put bowl in water and take pan off heat. Stir occasionally until chocolate melts. Remove bowl from water, mix in egg yolks, and set aside.

3. 3

   In a large clean bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Sprinkle in 6 tbsp. sugar and beat until stiff peaks form.

4. 4

   Whisk 1/4 of beaten egg whites into the chocolate mixture. Fold chocolate mixture into the remaining egg whites. Divide mixture evenly among prepared souffle dishes and bake until set but still soft in the center, 15 to 20 minutes. Serve immediately, with vanilla bean cream if you like.

5. 5

   Note: Nutritional analysis is per serving.

6. 6

   Increase or decrease the number of souffles with this simple formula: For each souffle, use 1/2 tsp. butter, 1 tbsp. sugar, 1 oz. chocolate, 1 tbsp. milk, 1/2 egg yolk, 1 egg white, and a small pinch of both salt and cream of tartar.

* Per serving · 4 servings · Values may vary.