Chocolate Souffle

I've taken to reading Mark Bittman's food blog on the NYT website. When he published an "easy" chocolate souffle recipe, I decided to go for it. Dad used to make souffle's all the time when I was a kid. And I distinctly remember discussion about the dessert "falling" before we could eat it. Dad sounded skeptical when I told him Bittman's recipe called for no roux, just eggs, cream of tartar, some salt, sugar, and chocolate. I made it tonight, and it was excellent. I think next time around I'll put more chocolate than he calls for, after consulting Dad about whether or not that will screw up the chemistry of the whole affair. I also think I left it in the oven about 3 minutes too long, because the top half is a little dry. But! For a first effort, I'm pleased. Picture and recipe below. I took the picture after I'd already enjoyed a bit... apologies.


Preheat oven to 350.
Butter dishes, sprinkle with sugar, invert dishes to get rid of excess.
Melt 2 oz. (good!) bittersweet baking chocolate in a double boiler.
Separate 3 eggs
In a medium bowl, whip egg yolks and 1 Tbsp. sugar until very light (in color) and thick. It is important that the yolks get white-it took about 5 minutes.
Stir melted chocolate into the yolk mix until well incorporated. Set aside.
Wash beaters well.
In another bowl, beat the egg whites, a pinch of salt, and a 1/4 tsp. cream of tartar until the whites hold soft peaks. Beat 1 Tbsp. sugar into the whites for just a few seconds, until the whites are glossy.
Stir a spoonful of the whites into the yolk and chocolate mixture to lighten it up.
Fold the remaining egg whites into the yolk and chocolate, carefully and slowly.
Once all the whites are in (don't over mix!), transfer the mixture into your prepared dish(es).
bake 20 minutes (for individual) and 25-30 minutes for one.