-
1
Place the chocolate in a dry, microwave-safe container.
-
2
Melt the chocolate in the microwave and heat for 1 minute at half (50%) power.
-
3
Remove from microwave and stir with a spatula.
-
4
If the chocolate is not completely melted, put the chocolate in for another 30 seconds at half power.
-
5
Stir and set aside to cool.
-
6
Preheat oven to 400 degrees F. Coat the bottom and sides of six 6-ounce ramekins with 2 tablespoons of the butter.
-
7
Sprinkle the bottoms and sides evenly with the sugar.
-
8
Tap out excess sugar.
-
9
In a medium saucepan, melt the remaining 4 tablespoons of butter.
-
10
Stir in basmati rice flour and cook, stirring occasionally, until the mixture begins to bubble, 3-4 minutes.
-
11
Add the milk, melted chocolate, and salt.
-
12
Cook over medium-low heat until the mixture thickens, stirring occasionally, about 5 minutes.
-
13
Remove from heat and allow mixture to cool for 10 minutes.
-
14
Whisk in beaten egg yolks and vanilla.
-
15
In a large bowl, beat egg whites with an electric mixer until foamy.
-
16
Gradually add the reserved sugar, beating until stiff.
-
17
Fold whites into chocolate mixture.
-
18
Gently spoon the mixture into prepared souffle dishes.
-
19
If you prefer, sprinkle a little extra sugar on top of the souffles to make them crustier.
-
20
Place the ramekins on a baking sheet and bake for 12-16 minutes or until puffed and browned.
-
21
Serve immediately.
