Soufflé for Seder

Claire Ptak, owner of London bakery Violet, makes a lofty molten chocolate cloud that's kosher for Passover

- Claire Ptak

BROWN BUTTER CHOCOLATE SOUFFLÉ

6-8 SERVINGS

Mastering the art of soufflémaking is easier than you might think so long as you follow these three rules: Never overwhip the egg whites (look for the consistency of softly whipped cream); always use a very hot oven; and remember to keep calm. Even for professionals there comes a moment when doubts seem to rise faster than the soufflé itself. But maintain your cool and it all usually works out just fine. Ideal for Passover, this gluten- and flour-free version gets layers of flavor from nutty brown butter. Serve straight from the oven for maximum impactand minimal deflation.

½ cup (1 stick) unsalted butter
¼ cup (56 g) plus ⅓ cup (75 g) superfine sugar, plus more for sprinkling
3.5 oz. bittersweet chocolate
(70% cacao), chopped
½ cup heavy cream, plus more for serving