Individual Chocolate Souffles (For Two)

Cooking Instructions

Adjust rack to center of oven; preheat oven to 350 degrees F. Butter two ten-ounce heatproof ramekins, then coat the inside of each with sugar, tapping out any excess. Line a cookie sheet with aluminum foil. Place the prepared ramekins on the lined sheet, and set all aside near your work area.

In medium heatproof bowl, combine bittersweet chocolate and salt. Pour boiling water on top. Allow to stand for a minute or two, then whisk until smooth. Scrape bowl with rubber spatula. Whisk in cocoa powder briskly until smooth. Allow to cool until at room temperature (this shouldn't take long, even if you use a metal bowl), then whisk in egg yolk (the yolk will dramatically thicken the chocolate mixture---OK). Whisk in vanilla.

In small, nonplastic bowl with clean, dry beater(s), beat egg whites at high speed until frothy and increased in volume. Add sugar in three additions and beat until just before whites hold a stiff peak.

Add a large spoonful of the beaten whites to the chocolate mixture and whisk in well to loosen. Add remaining beaten whites in two additions. Fold in the first addition (not too thoroughly), then fold in the second just until batter is of an even color. Do not overmix.

Divide evenly among prepared ramekins, which will be a bit over three quarters full. Immediately place into preheated oven. Bake for 20 to 23 minutes. During baking, souffles will rise over edge of dish, especially in center. The lesser baking time will yield a souffle still "saucy" in the center, so your consistency preferences determine baking time here.

As soon as souffles are done, CAREFULLY remove baking sheet from oven. Using a broad-bladed metal spatula, immediately transfer each souffle onto a dessert plate. BE CAREFUL! SOUFFLES ARE HOT! Serve at once, preferably with lightly sweetened whipped cream.