Mark Bittman's Chocolate Souffle

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 tablespoon butter (for dish)
• 1/3 cup sugar (plus some for dish)
• 3 eggs, separated
• 2 ounces good quality bittersweet chocolate, melted
• 1 pinch salt
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350 degrees. butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). sprinkle each with sugar, invert it and tap to remove excess sugar.
• 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 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.
• 4 stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula.
• 5 transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
• 6 bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. serve immediately.