Mark BittmanS Chocolate Souffle - unsalted butter

Method

• Preheat oven to 350 degrees. Butter one 4-cup souffle or other deep baking dish. Sprinkle with sugar, invert it and tap to remove excess sugar
• Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
• Wash beaters well, or use a different set, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar, until they are very stiff and glossy.
• Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; (egg yolk mixture will have become very stiff so this step is very important) then carefully fold in remaining whites, using a rubber spatula.
• Transfer to prepared souffle dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
• Bake until center is nearly set, 25 to 35 minutes. Garnish however you like and serve immediately (with love)