Name: Chocolate Soufflés
Yield: 6 to 8 Servings
Ingredients: 1 cup sugar plus more for ramekins; 1¼ cups whole milk; 2 Tbsp. natural unsweetened cocoa powder; 3 Tbsp. all-purpose flour; 3 large egg yolks; 8 oz. bittersweet chocolate, melted, cooled; 4 large egg whites; ¼ tsp. kosher salt; 2 Tbsp. unsalted butter plus more for ramekins; Pinch of cream of tartar; Flaky sea salt (such as Maldon; for serving); Olive Oil Ice Cream or prepared ice cream, any flavor (for serving)

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You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.

Recipe notes