Easy Chocolate Souffles

Chocolate Soufflé


Taken from NY Times (from a blog www.nytimes.com/bitten)


Time: About 45 minutes

Ingredients:
About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted (best if done in a double boiler, but you can also microwave on low for a 10 -15 seconds.  Stir and repeat until melted)
Pinch salt
1/4 teaspoon cream of tartar.

Directions:

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. (You don't have to use the sugar and I found using Pam - I'm all about simplicity - works just as well as butter in this case.)

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. 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.


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

5. Sprinkle with powdered sugar if desired.

Yield: 2 servings.

Enjoy!