City Grit is a culinary salon-cum modern supper club that hosts weekly dinners in an old schoolhouse in New York City’s Nolita. As imagined by Sarah Simmons and Jeremie Kitteridge, City Grit fuses Southern-style hospitality with a chance to sample some of the most innovative food in the city, along with small-batch wines and good company.

In addition to all the materials and basic kitchen accoutrement, Sarah Simmons and curator Soa Davies have proivided the recipe for this mouth-watering soufflé. Easy to follow and everything you need.

Recipe:
Chocolate Soufflé
-2 tablespoons unsalted butter, softened
-½ cup sugar + 2 tablespoons for the ramekins
-3 whole eggs, separated
-2 ounces bittersweet chocolate, melted
-1 tablespoon vanilla extract
-¼ cup cocoa powder
-Preheat oven to 350°F
-Evenly butter the soufflé dishes and sprinkle one tablespoon of sugar in each soufflé dish; tap to remove the excess; set aside
-Whisk together the egg yolks and ¼ cup of sugar until pale yellow, light and fluffy. Stir in the melted chocolate and vanilla extract
-Fold the cocoa powder into the egg yolks in two batches
-In a separate mixing bowl, whisk the egg whites until soft peaks form
-Gradually add the remaining ¼ cup of sugar until stiff peaks form
-Fold a heaping spoonful of egg whites into the chocolate mixture; gently fold in the rest of the egg whites in two batches
-Divide the soufflé batter into the prepared dishes and bake until the center is almost set, about 15 to 20 minutes