Bittersweet Chocolate Souffle

I love soufflés of all kinds, sweet and savory, but chocolate (surprise!) is my favorite. This is a lighter version of Guy's favorite soufflé.

• 10 oz. 50% cocoa liqueur+ chocolate
• 1/2 stick butter
• 1/3 cup plus 1 tbsp. sugar
• 4 egg yolks
• 6 egg whites
• 1/2 tsp. cream of tartar
• 1 tbsp cocoa powder

Preheat over to 375F. Spray soufflé dish with Pam and coat with sugar.

Melt chocolate with butter over medium-low hear. Meanwhile, beat yolks with 1/3 cup sugar 3 minutes. Add slightly cooled chocolate to yolk mixture. Beat white in a clean bowl until foamy. Add cream of tartar and beat into firm but not dry peaks. Fold 1/3 into the chocolate mixture, then gently fold in the rest of the whites. Put in soufflé dish and bake 35 minutes (or refrigerate and bring to room temperature within 2 days and bake).