Chocolate Soufflé

Preheat oven to 375°F (190°C). Butter a 6-cup soufflé dish or four 6-oz ramekins, then dust each with powdered sugar or cocoa powder.

Separate eggs, placing yolks in one bowl and whites in another. Make sure no yolk contaminates the whites.

Combine chopped chocolate and butter in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat.

Whisk egg yolks with 2 tbsp of the sugar until pale, about 2 minutes. Stir in vanilla extract.

Fold the warm chocolate mixture into the yolk mixture until combined.

In a clean bowl, whip egg whites with salt and cream of tartar until soft peaks form. Gradually add remaining 1 tbsp sugar, whipping until stiff peaks form.

Gently fold one-third of the whipped whites into the chocolate base to lighten it. Fold in the remaining whites in two additions until no white streaks remain.

Pour mixture into prepared dish or ramekins, filling to 1 inch below the rim.

Bake 22–26 minutes until the soufflé is risen and set but still trembles slightly in the center (or bake 18–22 minutes for ramekins). Do not open the oven door during baking.

Serve immediately while warm and still risen.