Chocolate-Chunk Souffle Cakes

1. 1

   Preheat oven to 375F.

2. 2

   Butter and flour eight 3/4-cup souffle dishes.

3. 3

   Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth.

4. 4

   Pour into large bowl.

5. 5

   Whisk in yolks.

6. 6

   Set chocolate mixture aside.

7. 7

   Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.

8. 8

   Increase heat and boil without stirring until candy thermometer registers 236F swirling pan occasionally, about 5 minutes.

9. 9

   Meanwhile, beat egg whites in another large bowl to soft peaks.

10. 10

    Gradually beat boiling syrup into whites in slow steady stream.

11. 11

    Continue beating until stiff, about 3 minutes.

12. 12

    Fold whites into chocolate mixture in 3 additions.

13. 13

    Divide souffle mixture among prepared dishes.

14. 14

    Place 1 chocolate chunk in center of each, pressing to submerge.

15. 15

    (Can be prepared 1 day ahead.

16. 16

    Cover with plastic wrap and refrigerate.)

17. 17

    Bake souffles until slightly puffed and softly set, about 15 minutes.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.