Chocolate Souffle

About 1 tablespoon butter for dish

1/3 cup sugar, plus some for dish

3 eggs, separated

2 ounces good quality bittersweet chocolate, melted

Pinch salt

1/4 teaspoon cream of tartar

1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup souffle or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared souffle dish(es); at this point you can cover and refrigerate until you are ready to bake.

4. Bake until center is nearly set, 20 minutes for individual souffles and 25 to 35 minutes for a single large souffle. Serve immediately.

Yield: 2 servings.

Time: About 45 minutes

To make: 20 minutes

To bake: 25 minutes

Per serving: 427 calories; 23 g fat (12 g saturated fat; 48 percent calories from fat); 49 g carbohydrates; 335 mg cholesterol; 206 mg sodium; 11 g protein; 2 g fiber.