We’ve all been there. You’re hosting a dinner party but keep getting pulled into the  kitchen, frantically plating hors d’oeuvres, checking the roast, cleaning up spilled wine and, oh yes, frosting that five-layer cake for dessert. And as for trying to make a soufflé! No way!

Here, however, is a simple yet decadent chocolate soufflé that can be prepared up to four hours in advance, leaving you plenty of time to focus on your guests.

Soufflés have a reputation for being unruly. The trick is to properly prepare the ramekins and to not overwhip the egg whites. Do these two things and you will be rewarded with billowing towers of creamy chocolate. Although any type of chocolate can be used, I prefer bittersweet, and I like to serve the soufflé with a sweet accompaniment such as dulce du leche ice cream or raspberry sauce.

Don’t forget that your soufflés should be eaten immediately after baking. But that won’t be a problem. The aroma of chocolate coming from the oven will have your guests anxiously waiting spoon in hand.

And the best part? All you need are four ingredients. Yes, it’s that easy. Now go enjoy your party.

Serves five:

• Butter, melted
• 1/3 cup sugar
• 5 ounces bittersweet chocolate
• 3 large egg yolks at room temperature
• 6 large egg whites at room temperature

Equipment: 4-oz ramekins

Instructions:
• Preheat oven to 375°F. Brush 4-oz ramekins with melted butter and sprinkle with sugar, knocking out excess. Set aside.

• Microwave chocolate until smooth. Whisk in yolks (mixture will stiffen). Set aside.

• In an electric mixer, whip whites with a pinch of salt on medium speed until frothy. Slowly add sugar and continue whipping until whites just hold stiff peaks.

• Stir 1/3 of the whites into the chocolate mixture to lighten. Gently fold in remaining whites.

• Spoon into ramekins. If not serving right away, keep in refrigerator up to four hours. Bake until puffed and crusted on top but jiggly in the center – about 10 minutes. Serve immediately.

Lei Shisak is the pastry chef at Stonehill Tavern in Dana Point, CA.

[Photo from stu_spivack via Flickr]