CHOCOLATE SOUFFLE

This is probably the best desert I've ever made. I tried it one night on a whim about half an hour before company arrived. I tossed the souffle dishes into the oven while we were making coffee and 25 minutes later we ate warm-gooey-melt-in-your mouth Chocolate Souffle!

This is a MAJOR crowd pleaser. You can literally whip it up and toss it into the oven while the dishes are being cleared and coffee is being made. It tastes best hot out of the oven.

You need:
1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature

6 large egg whites
Topping: lightly sweetened whipped cream
Mini ceramic soufflé dishes


Do ahead:

• Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
• Remove bowl from heat and stir in yolks (mixture will stiffen).
• Set this aside until after dinner.

Preheat oven to 375°F.

• Beat 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.
• Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
• Spoon into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
• Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes.
• Serve immediately.