Intensely Bittersweet Chocolate Soufflés
(adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich)
About 2 tablespoons sugar for coating ramekins
8 oz bittersweet chocolate, finely chopped
1 tablespoon unsalted margarine (plus more for greasing ramekins)
1/3 cup coconut milk*
3 large eggs, separated, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar
8 6 oz ramekins
If baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375.
Grease the ramekins and sprinkle with sugar. Place the chocolate, margarine and coconut milk in a large heatproof bowl in a large skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the water bath and whisk in the egg yolks. (Don’t worry if the mixture isn’t perfectly smooth at this point)
In a medium dry bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins, filling each three-quarters full. (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.)
Place the soufflés on a cookie sheet. Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the center should not be completely liquid) 14-16 minutes. They may need an extra minute or so if the soufflés have been refrigerated.
When they are done, remove the soufflés from the oven and server immediately. Top with a bit of powdered sugar and any of the additional toppings listed above
*If making souffles for Passover use this recipe to make the coconut milk.