Chocolate Souffle

Directions

1. 1
   {"0":"1. Preheat oven to 350\/177","2":"2. Butter 2 two cup or 1 4 cup souffle or other deep baking dishes","4":"3. Sprinkle each with sugar and tap out the excess","6":"4. Beat egg yolks with all but 1 Tbspn of sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready","8":"5. Mix in the melted chocolate until well combined, set aside","10":"6. Wash the beaters well before beating the egg whites with salt and cream of tartar until the whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar until they are very stiff and glossy","12":"7. Stir a good spoonful of whites thoroughly into egg yolks mixture to lighten it; then fold in remaining whites, using a rubber spatula","14":"8. Transfer to prepared souffle dishes; at this point you can cover and refrigerate until you are ready to bake","16":"9. Bake until center is nearly set, 20 min for small and 25-35 for single large souffle","18":"Serve immediately"}