Chocolate Soufflé
Serves 4

If you are like me, you aren’t as worried about having a romantic gift exchange with your beloved on Valentine’s Day as much as you are concerned with staying awake longer than your children. This chocolate soufflé can help. Between the chocolate and the espresso, it should help to keep your eyes open long enough to spend a few minutes alone with your amour.

Chocolate and wine is a funny combo. I don’t know anyone who won’t try it, but the sugar in the chocolate can make the wine taste bitter. The trick is to use a chocolate with as little sugar as possible. With this bittersweet chocolate soufflé, try a zinfandel, Ravenswood Teldeschi Vineyard is awesome and any zin from Dashe Cellars is a sure bet.

Melted butter for coating dish
Sugar for coating dish
3 ounces bittersweet (65-73%) chocolate, broken into pieces (the brave can add more)
3 tablespoons butter
2 tablespoons espresso or strong coffee
3 egg yolks, room temperature
5 egg whites, room temperature
Pinch of cream of tartar

Heat the oven to 425°F.

Brush the bottom and sides of a 6-quart ceramic soufflé dish or other high-sided baking dish with the melted butter. Coat the dish evenly with sugar.

Heat the chocolate and butter together in a large heavy saucepan over low heat. Remove from the heat just before melted. Stir until completely melted. Add the espresso and the egg yolks. (The above steps can be left to sit for several hours before adding the egg whites and baking.)

Beat the egg whites with the cream of tartar until stiff peaks form. Fold the egg whites into the chocolate mixture, using a large spatula. Pour into the prepared dish and bake until dry in the center, 15 to 20 minutes.

Serve quickly before the soufflé before it falls. Save the leftovers for breakfast!