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makes 4 two cup ramekin soufflés

about 2 tablespoon butter for the ramekins
2/3 cup sugar, plus some for the ramekins
4 ounces good quality bittersweet chocolate, melted
6 eggs, separated
pinch salt
1/2 teaspoon tartar

1. Heat the oven to 350°F.

2. Butter four 2-cup ramekins or other deep baking dish(es). Sprinkle each with sugar, invert it, and tap to remove excess sugar.

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

4. Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoons of sugar, until they are very stiff and glossy.

5. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula.

6. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you're ready to bake them).

7. Bake until the center is nearly set, 20 minutes for individual soufflés and 25 to 35 for a single large soufflé. Serve immediately.