Chocolate Souffle

Ingredients

• Unsalted butter, room temperature, for baking dish
• 1/4 cup sugar, plus more for baking dish
• 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
• 1 teaspoon pure vanilla extract
• 3 large egg yolks, lightly beaten, plus 4 large egg whites
• 1/4 teaspoon cream of tartar

Directions

• 1.

  Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.

• 2.

  In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.

• 3.

  Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.

• 4.

  In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).

• 5.

  In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.

• 6.

  Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.