Have made this twice now, really love it. I call it soufflé...brownies because the next day, after deflating, it basically turned into brownies! So don't toss it if you don't eat it all while it's in soufflé form, it's still delicious!
Link to original recipe: https://cooking.nytimes.com/recipes/1018499-bittersweet-chocolate-souffle
Recipe below contains my modifications.
Ingredients:
1/2 c. (1 stick) unsalted butter (plus more for buttering soufflé dish)
8 oz. bittersweet chocolate (60-65% cacao), finely chopped
6 eggs, separated, room temperature
pinch of fine salt
4 T. sugar (plus more for coating dish)
1/2 tsp. cream of tartar
Directions:
1. Position a wire rack in the lowest possible position in oven. Remove all other racks. Heat oven to 400°F.
2. Generously butter a 1.5 qt soufflé dish, then coat thoroughly with sugar. Tap out any excess.
3. In the top pan of a double-boiler, melt the butter and chocolate, stirring to combine. Once fully melted and combined, remove from heat and let cool slightly (it should still be warm, though). Stir in the egg yolks and sea salt.
4. In the bowl of a stand mixer, use the whisk attachment to beat together (medium speed) the egg whites and cream of tartar, until very soft peaks stage is reached.
5. Increase speed slightly and beat in 1 Tablespoon of sugar at a time. Continue beating until whites reach stiff peaks and look glossy.
6. Pour chocolate mixture into a large bowl. Gently whisk a fourth of the egg whites into the chocolate mixture to lighten it. Then, fold in remaining whites in two additions.
7. Gently pour batter into prepared soufflé dish. Run your finger around the edge of the top of the batter to create about a 1/4" space between the dish and soufflé mixture.
8. Place the dish on a baking sheet and transfer to the oven. Upon placing in the oven, reduce temperature to 375°F.
9. Bake until soufflé is puffed and center is mostly set, 25-35 minutes (25 for a softer center; I always go 35 min, as I prefer it more "set"). Note: do NOT open oven door during the first 20 minutes of baking!!
10. Serve immediately--seriously, you must serve it right away, as it starts to deflate and lose its texture quickly. Highly suggest and recommend serving with a scoop of vanilla ice cream.
Should you have leftovers, as I mentioned at the beginning, the deflated soufflé is much like brownies :)
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