Chocolate Soufflés (serves 2)

Mindy Powell

Butter and 2 T white granulated sugar for coating soufflé dishes
5 ounces chocolate
2 egg yolks
1 t vanilla
1 T heavy cream
1/2 T butter
3 egg whites
Pinch of cream of tartar
Pinch of salt

Preheat oven to 400 degrees F. Butter 2 ramekins and sprinkle with sugar. In a glass or metal bowl over a pot of hot water, melt the chocolate, stirring until smooth. (You can also melt the chocolate in the microwave in small increments of time, stirring constantly.) Remove bowl from heat and whisk in the egg yolks, one at a time. Whisk in the vanilla, cream, and butter stirring constantly. In a bowl with an electric mixer beat the egg whites with the cream of tartar and salt until they hold stiff peaks. Stir one fourth of the whites into the chocolate mixture and then fold in remaining egg whites gently, but thoroughly. Spoon the mixture into 2 ramekins. Make sure there is no batter on the edge of your ramekin. This will make your soufflé rise unevenly. Bake the soufflés on a baking sheet in the middle of the preheated oven for 12-14 minutes, or until they are puffed. Serve Immediately.