Chocolate Souffle

Serves 4
Active time: 20 minutes
Total time: 45 minutes

Ingredients:

• 1/3 cup sugar + additional for sprinkling
• 5 oz bittersweet chocolate, chopped
• 3 large egg yolks at room temperature
• 1 tsp vanilla
• 6 large egg whites
• pinch of salt

Special equipment: 5.5-6 cup glass or ceramic souffle dish (may be able to use 4-6 ramekins)

1. Preheat oven to 375. Generously butter souffle dish and sprinkle with sugar, knocking out excess.
2. Melt chocolate in double-boiler (or metal bowl over pot of simmering water), stirring occasionally until smooth. Remove bowl/pot from heat and stir in egg yolks (mixture will stiffen). Stir in vanilla.
3. Beat egg whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
4. Stir about 1 cup of egg whites into chocolate mixture to lighten.
5. Add chocolate mixture to remaining egg whites, folding gently but thoroughly.
6. Spoon into souffle dish and run your thumb around the inside edge of the souffle dish (this will help the souffle to rise evenly). Bake in middle of oven until puffed and crusted on top, but still jiggly in center, 24-26 minutes. Serve immediately.

Note: Souffle can be assembled up to 30 minutes before baking. Cover with large inverted bowl (be sure bowl does not touch souffle) and keep at room temperature.