- 2 Tbs. unsalted butter, plus 1 Tbs. melted butter for
brushing soufflé mold
- 3/4 cup granulated sugar
- 6 oz. bittersweet chocolate, preferably at least 70%
- 2 Tbs. heavy cream
- 4 egg yolks
- 1 tsp. pure vanilla extract
- 6 egg whites
- 1/4 tsp. kosher salt
- 1/4 tsp. cream of tartar
- Confectioners’ sugar for dusting
In a heatproof bowl, combine the remaining 2 Tbs. butter, the chocolate and cream. Set the bowl over but not touching barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Set aside in a warm place.
In a large bowl, vigorously whisk together the egg yolks, vanilla and 1/4 cup of the granulated sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Stir in the chocolate mixture.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt and cream of tartar on medium-high speed until foamy. Slowly add the remaining 1/4 cup granulated sugar and beat just until stiff peaks form. Fold the egg whites, one-third at a time, into the chocolate mixture just until combined. Spoon the mixture into the prepared soufflé mold, filling it to the rim.
Bake the soufflé for 15 minutes. Reduce the oven temperature to 400°F and continue to bake until the soufflé has risen about 2 inches above the mold rim, 25 to 30 minutes. Dust the top with the confectioners’ sugar and serve immediately. Serves 4 to 6.