chocolate souffle!

Souffle is a scam! It's easier than you might think - really truly. And it's basically just eggs, chocolate and sugar. Make it immediately... it's really light so you can probably finish the whole thing in one sitting. Serve with creme anglaise if you're feeling fancy, or whipped cream or ice cream, like we did. People will think you're a "real chef" - and of course extra points if you wear a big tall white hat and a pristine apron.

I like Mark Bittman for the simplicity of his recipes - he writes for the NY Times and has a couple books out. I especially like his pen name, "the Minimalist." Use whatever straight-walled dish or cup you might have... I used a pyrex I found at the grocery store since my sister doesn't have any ovenproof cups. Fill it about 3/4 of the way... it'll definitely rise over the top of the pan!

simple chocolate souffle

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted (about 1/3 cup chocolate chips)
Pinch salt
1/4 teaspoon cream of tartar

1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each 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, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

4. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Yield: 2 servings.