Rise up to meet the new year with this bittersweet chocolate soufflé recipe

As we reflect on another year almost past, it becomes more apparent that we must cherish the good times. I’m so grateful for being able to gather with family on Christmas day, for the mild weather so that those that were more comfortable being outside could and for kept traditions of delicious food and togetherness. I’ve heard of so many Christmases that had to be canceled, so it makes me triple grateful.

We enjoyed our big feast — even switched things up from turkey to ham this year, which was fun. Then we had to make beef gravy from the prime rib because there were no turkey drippings. Nobody minded a bit. We had enough dessert to feed the neighborhood, and it still lurks.

Enough about Christmas, it’s on to New Year’s Eve. It’s our last meal of 2021. Will you dine out that night? We haven’t in ages, although we used to. We have a small group of friends come over for dinner, and sometimes we don’t even make it till midnight.

I’ll serve Prime Rib, again, but nobody seems to complain. I think I’ll serve some King Crab Legs also, just to switch it up. And for dessert, we’re having this week’s recipe: Bittersweet Chocolate Soufflé. It just feels right to serve a chocolate dessert on this holiday, and I love any chocolate dessert that’s well balanced between slightly bitter and sweet. And by the way, this recipe has 801 five star reviews on NY Times Cooking. That’s dang high praise. Wishing you a sweet farewell for this year, and a happy, healthy, prosperous 2022.

Bittersweet Chocolate Soufflé*

½ cup unsalted butter, softened, plus more for coating dish

4 tablespoons granulated sugar, plus more for coating dish

8 ounces bittersweet chocolate (60 to 65 percent cacao), finely chopped

6 eggs, separated, at room temperature

Pinch fine sea salt

½ teaspoon cream of tartar

Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 ½ quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.

In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm) then whisk in egg yolks and salt.

Using an electric mixer, beat egg whites and cream of tartar at medium speed until mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.

Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about ¼-inch space between the dish and soufflé mixture.

Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

New York Times Cooking online, Melissa Clark