Ingredients: 340 g. chocolate, chopped,6 large egg whites, at room temperature,2 large egg yolks,1 cup heavy cream,Pinch of salt,2 tbsp. sugar
Instructions:
- Butter eight 3/4-cup souffl dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.2.Arrange prepared souffl dishes on large baking sheet.
- Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth.
- Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffl dishes, filling dishes completeley.3.Position rack in center of oven and preheat to 204C.
- Bake souffls on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
