It's a classic -- Chocolate Soufflé

Inspired by a challenge on The British Baking Show, I made Chocolate Soufflé. The ingredients are simple and if you know the basic techniques involved in preparing whipped egg white foam, then it is really not that daunting. If anything is daunting, it's the timing since it is eaten immediately after coming out of the oven. However, the recipe I used (from epicurious.com) includes an option which allows the prepared soufflé to set for up to 30 minutes before baking.

Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling

1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
2. Preheat oven to 375°.
3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
   
4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
   
5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
   
   
   
   
6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.

   

   Above—A little chocolate has been added to the eggs to temper them.
   Below—Tempered eggs have been added to the chocolate

   
   
   
7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
   
9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
   
10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
    
11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
    
12. Sprinkle with powdered sugar and serve immediately. 
    

Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.

Recipe without photos . . .
Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling

1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
2. Preheat oven to 375°.
3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.
7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
12. Sprinkle with powdered sugar and serve immediately. 

Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.