Chocolate Soufflé

I made these souffles for my ladies on Valentine’s Day this year.  They came out great!  Very simple to make and they were gleefully eaten by all.

INGREDIENTS

1. 3 tablespoons butter
2. 2 tablespoons unsweetened cocoa
3. 3 ounces semisweet or bittersweet chocolate
4. 1/2 teaspoon vanilla extract
5. 2 egg yolks
6. 2 egg whites
7. 2 tablespoons sugar
8. pinch salt
9. pinch cream of tartar

DIRECTIONS

1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.

Source: Chocolate Soufflé