Chocolate Soufflé

• 3 tablespoons butter
• 2 tablespoons unsweetened cocoa
• 3 ounces semisweet or bittersweet chocolate
• 1/2 teaspoon vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tablespoons sugar
• Pinch salt
• Pinch cream of tartar

1. Heat oven to 375u0b0 F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.) Bake until puffed and set, 40 minutes for a 16-ounce souffle, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.

butter, unsweetened cocoa, bittersweet chocolate, vanilla, egg yolks, egg whites, sugar, salt, cream of tartar

Taken from www.myrecipes.com/recipe/chocolate-souffl (may not work)