Mark Bittman's Chocolate Souffle

Name: Mark Bittman's Chocolate Souffle
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 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

Submitted by ellie3763

"there's a how-to video here: http://video.nytimes.com/video/2009/02/10/dining/1231547598555/chocolate-souffl.html?ex=1281330000&en=29ae71ac7bb371fa&ei=5087&WT.mc_id=NYT-E-I-NYT-E-AT-0210-L10"

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Ready In:: 55mins
Ingredients:: 6
Serves:: 2

ingredients

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

directions

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.
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.
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 soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.