Mark Bittman'S Chocolate Souffle

• 1 tablespoon unsalted butter (for souffle dish)
• 1/3 cup sugar (plus extra for souffle dish)
• 3 eggs, separated
• 2 ounces good quality bittersweet chocolate, melted
• 1/4 teaspoon cream of tartar
• 1 pinch Salt

1. Preheat oven to 350 degrees. Butter one 4-cup souffle or other deep baking dish. Sprinkle 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, or use a different set, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar, until they are very stiff and glossy.
4. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; (egg yolk mixture will have become very stiff so this step is very important) then carefully fold in remaining whites, using a rubber spatula.
5. Transfer to prepared souffle dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
6. Bake until center is nearly set, 25 to 35 minutes. Garnish however you like and serve immediately (with love)

unsalted butter, sugar, eggs, bittersweet chocolate, cream of tartar, salt

Taken from food52.com/recipes/33925-mark-bittman-s-chocolate-souffle (may not work)