Easy Chocolate Souffle

• butter and sugar for the inside of the ramekins
• 3 eggs, separated
• 1/3 cup sugar
• 2 oz good quality bittersweet chocolate, melted (I used ghirardelli)
• pinch of salt
• 1/4 tsp cream of tarter

Preheat the oven to 350. Butter 4 souffle/ramekins. Sprinkle each with sugar, invert it and tap to remove excess sugar.

Beat egg yolks with all but 1 tbsp 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.

Wash beaters well, then beat egg whites with salt and cream of tarter until whites hold soft peaks, continue to beat, gradually adding the remaining tbsp sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula. Transfer to prepared souffle dishes and bake until the center is nearly set, about 10 minutes. Serve immediately.