Chocolate Souffle

A light, dramatically risen warm chocolate souffle with a moist center.

Ingredients

• 2 tablespoons unsalted butter, plus more for the dishes
• 3 tablespoons sugar, plus more for the dishes
• 6 ounces bittersweet chocolate, chopped
• 3 large egg yolks
• 5 large egg whites
• Pinch of salt
• Pinch of cream of tartar
• Confectioners’ sugar, for dusting

Directions

1. Preheat the oven to 400 degrees F. Butter four 1-cup ramekins and coat with sugar, tapping out the excess.
2. Melt the chocolate with the butter in a bowl set over barely simmering water, then remove and let cool slightly. Whisk in the egg yolks.
3. In a clean bowl, beat the egg whites with the salt and cream of tartar until foamy, then gradually add the 3 tablespoons sugar and beat to firm, glossy peaks.
4. Stir about a quarter of the whites into the chocolate to lighten it, then gently fold in the remaining whites until just combined.
5. Divide among the ramekins, filling to the rim, and smooth the tops.
6. Bake for about 12 to 15 minutes, until puffed and set at the edges but still soft in the center. Dust with confectioners’ sugar and serve immediately.

Notes

Adapted from Jacques Pepin’s chocolate souffle.