Sarah: Honey, you baked!

Let it never be said that I can't work at something. Remember my catastrophic cupcake project? Well, my baking spirit was not dampened.
Last weekend I finally had a successful concoction emerge from my oven. Following this recipe (fool-proof? I can do that!), I produced what I think turned out to be some tasty souffle.

Making it was quite easy. Here are the instructions with some of my own blurry, poorly-lit photos.

Preheat the oven to 350 degrees, with the rack in the center.

Prepare the souffle container: butter the sides, then sprinkle with some sugar so the souffle can climb the walls. I used ramekins, because individual servings are pleasing.

Heat 1 cup heavy cream until it simmers in a medium saucepan. I probably took the cream off a tad early, because I was worried it would burn. I think it's fine as long as the cream is hot enough to melt the chocolate.

Pour the hot cream over 8 oz. bittersweet chocolate that has been broken up into small pieces (I used Ghirardelli) in a heatproof bowl. Stir it until it is smooth, and uniform in color.

+ cream =
Looks tasty, huh?

Beat seven egg whites and two tablespoons of sugar until they are stiff and shiny.

Mix about 1/4 of the beaten egg whites in with the chocolate to lighten it.

Pour the lightened chocolate mixture into the egg whites. Fold them together using a rubber spatula. Break up any large streaks of whites, but in the end, this is more about keeping it light than making it even.

Spoon the souffle batter into the prepared dish, and bake for 15 minutes. When done, it should be nice and puffy. I wish I'd taken a picture of the ramekins right as they came out of the oven, because they were truly a thing of beauty. They still looked pretty good when I served them to Lisa and Blake, topped with powdered sugar and raspberries.

Ta-Da!