Thank you! It’s Melissa Clark’s recipe from NYT. Instead of putting everything into one big soufflé dish, I used 3 smaller ramekins/cocottes and baked them for about 14 min. The third ramekin is not in frame because I fudged and forgot to butter/sugar it so it didn’t puff up as nicely.

½ cup/114 grams unsalted butter (1 stick), softened, plus more for coating dish

4 tablespoons/50 grams granulated sugar, plus more for coating dish

8 ounces/225 grams bittersweet chocolate (60 to 65 percent cacao), finely chopped

6 eggs, separated, at room temperature

Pinch fine sea salt

½ teaspoon cream of tartar

Step 1 Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1½-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.

Step 2 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.

Step 3 Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.

Step 4 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 a ¼-inch space between the dish and the soufflé mixture.

Step 5 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.

Edit: formatting