1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Lightly sweetened whipped cream

Chocolate Souffl�

1. Preheat oven to 375� F. Generously butter souffl� dish and sprinkle with sugar, knocking out excess.
2. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
3. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
4. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
5. Spoon into souffl� dish and run the end of your thumb around inside edge of souffl� dish (this will help souffl� rise evenly). Bake in the middle of the oven until puffed and crusted on top, but still jiggly in center, for 24 to 26 minutes. Serve immediately.
6. Tip: Souffl� can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch souffl�), at room temperature.
   Makes 2-4 servings