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1
Preheat oven to 375 degrees F.
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2
Brush the inside of 6 (10-ounce) ramekins with melted butter.
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3
Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar.
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4
Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary.
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5
Melt the chocolate and butter over a double boiler, stirring until smooth.
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6
Set aside to cool the mixture until it is just warm to the touch.
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7
In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy.
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8
Mix in the liqueur and vanilla.
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9
Fold in the chocolate mixture.
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10
In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks.
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11
With the mixer running, add the sugar and beat to stiff peaks.
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12
In 3 additions, fold the whites into the chocolate mixture until just combined.
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13
Fill the ramekins with the mixture.
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14
Bake until the souffles have risen and the tops and edges are lightly browned.
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15
Remove from the oven and immediately sift confectioners' sugar over the tops.
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16
Place on a plate and serve immediately.
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17
At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce.
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18
1 1/4 cups sugar
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19
1/3 cup hot water
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20
1 cup chopped black walnuts
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21
1/2 cup heavy cream
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22
2 teaspoon vanilla extract
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23
4 ounces whole unsalted butter
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24
In a saucepan, combine the sugar and water.
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25
Bring to a boil, cook until the caramel is beginning to turn brown.
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26
Carefully swirl the pan until the caramel turns a deep brown.
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27
Immediately add the walnuts and cream, being careful not to let the cream boil over.
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28
Reduce the heat to a simmer.
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29
With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth.
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30
Remove from the heat.
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31
Add vanilla and butter.
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32
Stir until the butter is completely dissolved.
