Souffle au Chocolat

The most theatrical of French desserts, rising majestically from the ramekin in a display of culinary alchemy. A rich bittersweet chocolate base is lightened with clouds of stiffly beaten egg whites, then baked in buttered, sugar-coated molds. The timing is everything: the souffle must journey from oven to table in mere moments, its crown proudly puffed, its center molten and intensely chocolatey. A true test of technique and timing.