Makes 4 servings.

INGREDIENTS

  • 1 tbsp. unsalted butter
  • 2 tbsp. granulated sugar to dust the mold
  • 4 ounces best-quality bittersweet chocolate, grated or coarsely chopped
  • 1/4 cup milk
  • 1/3 cup plus 2 tbsp. granulated sugar
  • 3 egg yolks
  • 4 egg whites at room temperature (or lukewarm)
  • 1 pinch salt
  • 1/2 tsp. cream of tartar
  • confectioners’ sugar

    DIRECTIONS

    Preheat the oven to 375°F. Butter and sugar a 6-cup soufflé mold or charlotte.


    Melt the chocolate in a double boiler over low heat. When the chocolate has melted, remove from heat. Whisk in the
    milk and 1/3 cup of sugar until the mixture is smooth; then whisk in the egg yolks, one at a time. Make sure no traces
    of yolk remain visible.


    Whip the egg whites, salt, and cream of tartar with a whisk or an electric mixer at medium speed. When thewhites are opaque and begining to stiffen, slowly add the 2 Tbsp. of sugar. If you are using a mixer, increase the
    speed to high. Beat until stiff.


    Stir 1/4 of the beaten whites into the chocolate mixture, then gently fold the
    chocolate into the remaining whites.


    Pour the batter into the mold and place it on the middle rack of the oven. Immediately reduce the
    temperature to 350°F and bake for 35 to 40 minutes or until a knife blade comes out clean. If you like your
    soufflé creamy at the center, remove it from the oven sooner.


    Dust with confectioners’ sugar and serve immediately. Optional accompaniments are chocolate sauce and
    whipped cream.