SERVES 4

PREHEAT OVEN TO 375º

Position rack in the center of the oven. Toast pistachios on a rimmed baking sheet, turning a few times, and bake until fragrant and slightly darkened – about 5-7 minutes. Remove from oven, cool to room temperature and then coarsely chop.

In the meantime, butter 4 ramekins with a pastry brush and then sprinkle liberally with the sugar, tilting the ramekin to make sure it is completely coated. Put the prepared ramekins on a baking sheet.

Combine chocolate and preserves in a medium heatproof bowl set over a saucepan of water that is slightly simmering. (Very important to make sure that the bottom of the bowl is not touched by the water.) Stir constantly until the chocolate has melted and the mixture is very smooth – 2-3 minutes. Remove the bowl from the heat and stir in the egg yolk and a pinch of salt making sure the yolk is well combined.

In the bowl of your stand mixer and using the whisk attachment, beat the egg whites, adding a pinch of salt, on medium speed until frothy. When getting frothy, gradually add the ½ cup of sugar, 1 tablespoon at a time and continue beating just until medium peaks form – about 6-8 minutes.

With your rubber spatula, fold one-quarter of the beaten egg whites into the chocolate mixture to lighten the mixture a little. Then fold in the remainder of the egg whites in 2 batches. Divide the batter among the 4 ramekins, filling them evenly until all the batter is used. Transfer the ramekins to the oven and bake the souffles until the tops feel firm when touched – 18-20 minutes.

Meanwhile with your electric mixer, on medium speed beat the cream, until soft peaks form. Dollop each of the souffles with cream, top with the chopped pistachios and serve immediately.

BUON MANGIATA!