Chocolate Soufflé

Yield
Makes 2 servings
Ingredients
* 3 tablespoons butter
* 2 tablespoons unsweetened cocoa
* 3 ounces semisweet or bittersweet chocolate
* 1/2 teaspoon vanilla extract
* 2 egg yolks
* 2 egg whites
* 2 tablespoons sugar
* Pinch salt
* Pinch cream of tartar
* Custard Sauce


Preparation
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.

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.

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.) 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.

Nutritional Information
Calories: 683 (1% from fat)
Fat: 41g (sat 23g)
Protein: 14mg
Carbohydrate: 71g
Fiber: 3g
Cholesterol: 371mg
Iron: 3mg
Sodium: 200mg
Calcium: 195mg

source by: myrecipes.com
recipes by: Jane Kirby, Real Simple
Photo: Beth Galton