The grandfather of dessert soufflés! When folding the whites into the basic mixture, it is important not to overmix. Overmixing will make the egg whites deflate and you won't get the proper consistency for a light soufflé. (If we repeat ourselves, it's to make an important point.) Finely chopped orange zest can be added for additional flavor. When serving with a sauce, it is best spooned into the soufflé at the table.

　　

Ingredients

Serves 6

　　6 ounces bittersweet chocolate, cut into small pieces

　　3 egg yolks

　　1/2 cup granulated sugar

　　1 teaspoon vanilla extract

　　5 egg whites

　　Sifted confectioners' sugar

　　Whipped cream or drambuie-flavored crème anglaise

　　

Step 1

1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.

　　

Step 2

2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.

　　

Step 3

3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.

　　

Step 4

4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.

　　

Step 5

5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.

　　

Step 6

6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.

　　

Nutrition Per Serving

Per serving: 150.0 calories

　　0.0 calories from fat

　　0.0g total fat

　　0.0g saturated fat

　　5.0mg cholesterol

　　20.0mg sodium

　　36.0g total carbs

　　1.0g dietary fiber

　　31.0g sugars

　　1.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Spago Chocolate by Mary Bergin and Judy Gethers. Copyright © 1999 by Mary Bergin and Judy Gethers. Published by Random House Publishing Group. All Rights Reserved.Mary Bergin is one of the longest-standing veterans of Spago, where she has worked since the first restaurant was founded in the early eighties. One of the stars of Julia Child's Cooking with Master Chefs, her recipes have been featured on the Food Network, Good Morning America, and The Home Show. She was head pastry chef at Spago Los Angeles from 1987 to 1992, when she helped launch Spago Las Vegas, where she is head pastry chef today. She contributed recipes to Wolfgang Puck's Adventures in the Kitchen and is the co-author of Spago Desserts. She encourages her two children, Jackie and Anthony, to play an active role in tasting and experimenting in the kitchen.Judy Gethers, whose family has owned Ratner's, a landmark New York City restaurant, since 1905, grew up in and around kitchens. She collaborated with Wolfgang Puck on The Wolfgang Puck Cookbook and Adventures in the Kitchen. She is also the author of The World Famous Ratner's Meatless Cookbook, Italian Country Cooking, and (with Mary Bergin) Spago Desserts.Alan Richardson is an award-winning photographer whose work has been featured in Condé Nast Traveler, Esquire, Food & Wine, GQ, Self, Vogue, The New York Times Magazine, and The Washington Post Magazine. He was the photographer for The Four Seasons of Italian Cooking.