Dark Chocolate Soufflé (serves two, recipe can be doubled)

Ingredients:

4 oz. 70% cacao chocolate

1/2 Tbsp  Filippo Berio Light Olive Oil

1 oz. heavy cream

2 large egg yolks

3 large egg whites

 dash cream of tartar

1/4 cup sugar

Directions:
Preheat oven to 375°F and prepare two 6 oz. ramekins with olive oil and sugar. Melt chocolate, olive oil and heavy cream in double boiler and let cool. Whisk in the egg yolks, then fold in the egg whites (which have been beaten until soft peaks form) sugar, and cream of tartar.

Pour into ramekins which have been oiled and sprinkled with sugar. Bake at 375° for 15 minutes. Serve with fresh berries as garnish.