Dark-Chocolate Souffle

Butter a 6-cup souffle dish, a 10-inch round baking dish, or 8 individual souffle dishes, about 8 ounces each. Dust the bottom and sides of the dishes with sugar.

In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/4 cup of the sugar, beating until stiff, glossy peaks form.

In a medium bowl, beat the yolks until thick and pale in color. Beat in the remaining 1/2 cup sugar and the vanilla or liqueur. Stir in the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate mixture. Fold this mixture into the remaining whites.

Spoon the souffle mixture into the prepared dishes. If making in advance, cover with plastic wrap and let sit at room temperature for up to 1 hour, or refrigerate for up to 24 hours.

Preheat oven to 375 degrees for the large souffle or 400 degrees for individual souffles. Bake the large souffle for 30 to 35 minutes or the individual souffles for 10 to 12 minutes, or until set. Add a few minutes to the baking time if refrigerated. Serve with whipped cream, ice cream, or frozen yogurt.

This recipe yields 8 servings.