Chocolate Espresso Soufflé

Let's Cook

1. Step 1.

   Preheat the oven to 400°F.

2. Step 2.

   Brew 3 1/2 tablespoons of strong espresso and set aside.

3. Step 3.

   Melt 5 oz bittersweet chocolate in a double boiler or a heatproof bowl set over simmering water, stirring occasionally, until smooth and warm (like bathwater, not boiling). Remove from heat.

4. Step 4.

   While the chocolate melts, thoroughly butter the insides of four 5-oz ramekins all the way to the top. Add a couple tablespoons of granulated sugar to each ramekin, then rotate and tilt to coat the buttered surface evenly; pour out excess sugar. This coating helps the soufflé rise evenly.

5. Step 5.

   In a clean, dry mixing bowl (copper if available), whip 4 egg whites until frothy. Add 3 tablespoons granulated sugar and continue beating until soft peaks form (the whites should hold a gentle peak that flops over, not stiff). Do not overbeat.

6. Step 6.

   While the egg whites are beating, stir 3 egg yolks into the melted chocolate until combined, then add the hot espresso and stir until smooth.

7. Step 7.

   Immediately fold the beaten egg whites into the chocolate mixture gently but thoroughly, using about 18 strokes, until no white streaks remain.

8. Step 8.

   Divide the batter evenly among the prepared ramekins, filling them to the top. Bake for 8 to 9 minutes, until puffed and set but still slightly jiggly in the center. Do not slam the oven door.

9. Step 9.

   Dust the soufflés with powdered sugar and serve immediately, with whipped cream if desired.