This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.

　　

Ingredients

Serves 6

　　1/4 cup sugar plus additional for coating ramekins

　　8 ounces fine-quality bittersweet chocolate (not unsweetened)

　　3/4 stick (6 tablespoons) unsalted butter

　　2 tablespoons heavy cream

　　4 large egg yolks

　　7 large egg whites

　　1/4 teaspoon cream of tartar

　　Accompaniment: creamy caramel sauce

　　

Step 1

Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.

　　

Step 2

Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.

　　

Step 3

In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

　　

Step 4

Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.

　　

Step 5

Preheat oven to 375°F.

　　

Step 6

Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.

　　

Step 7

Top soufflés with sauce and serve immediately.