Soufflé au Chocolat

Instructions

1. 1

   Preheat oven to 400°F. Butter four 6-oz ramekins generously, coating the sides with vertical strokes (this helps the soufflé climb straight up). Dust with sugar and tap out excess. Place on a baking sheet.

2. 2

   Melt chocolate and butter together in a double boiler or in the microwave in 30-second increments, stirring until smooth. Let cool to warm. Stir in egg yolks, vanilla, and 2 tablespoons sugar until incorporated.

3. 3

   Beat egg whites with cream of tartar in a clean, oil-free bowl at medium speed until foamy. Gradually add ¼ cup sugar while increasing to high speed, and beat until stiff, glossy peaks form — the whites should hold their shape but not look dry.

4. 4

   Gently fold ¼ of the beaten whites into the chocolate mixture to lighten it. Then carefully fold in the remaining whites in two additions using wide, sweeping motions that cut down through the center and fold up — preserve every bubble. The batter should be just barely combined with a few white streaks acceptable.

5. 5

   Fill the prepared ramekins to just below the rim. Run your thumb around the inside rim to create a moat — this helps the soufflé rise straight and tall. Bake at 400°F for 12–14 minutes until risen 1–2 inches above the rim and the exterior is set but the center still jiggles. Dust with powdered sugar and serve within 1 minute of removing from oven.