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Chocolate

Souffle´

INGREDIENTS:

¼ cup sugar

3 eggs, separated

2 oz good quality bittersweet chocolate (melted)

pinch of salt

¼ tsp cream of tartar

DIRECTIONS:

Preheat oven to 375°F. Prepare a soufflé dish by coating it with melted butter or cooking

spray. Sprinkle a thin layer of sugar over the dish, turn it upside down, and lightly tap to

remove any excess sugar.

Using the Stand Mixer, beat egg yolks with all but 1 tablespoon sugar until very light and

very thick (note: the mixture will fall in a ribbon from Beaters when ready). Mix in the melted

chocolate until well incorporated. Wash the Beaters well.

In a separate bowl, beat egg whites with salt and cream of tartar until egg whites form

soft peaks. Continue to beat, gradually adding the remaining tablespoon of sugar, until

the peaks are very stiff and glossy. Thoroughly stir a heaping spoonful of whites into the

chocolate egg yolk mixture to lighten it. Using a rubber spatula, fold in remaining whites.

Transfer mixture to prepared soufflé dish. Cover and refrigerate until you are ready to bake.

Bake until center is nearly set (25 to 35 minutes for a single large soufflé). Serve immediately.

NOTE:

Do not open the oven during baking or the soufflé will fall.