Light as a feather, a chocoholic's dream souffle.

Hot Chocolate Soufflé

6 ounces bittersweet chocolate, coarsely chopped
6 tablespoons butter
4 large egg yolks
1/4 cup granulated sugar
6 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt

Garnish:
Chocolate sauce
Vanilla ice cream

1. Position rack in the center of the oven and preheat oven to 425°F (220°C). Butter and sugar five 8-ounce ramekins, set aside.
2. Melt the chocolate with butter over low heat until smooth. Remove from heat and allow to cool until slightly warm.
3. In a medium bowl beat together yolks with 2 tablespoons of sugar until pale yellow and thick. Stir in chocolate mixture. Set aside.
4. In a large mixing bowl, beat the egg whites with the cream of tartar and salt at medium speed until frothy. Increase the speed to high and gradually add the remaining 2 tablespoons sugar. Beat whites until stiff, but not dry, peaks form.
5. Stir one third of beaten whites into the chocolate mixture. Gently fold in the remaining whites.
6. Evenly divide the batter among the prepared soufflé molds filling the molds three quarters of the way.
7. Bake the soufflés immediately 12 to 15 minutes or until puffed and almost set. Serve immediately with chocolate sauce and/or vanilla ice cream.

Makes 5 servings.