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1
For The Bittersweet Chocolate Sauce:
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2
Stir the cream and chocolate in a heavy small saucepan over medium low heat until melted and smooth, about 1 minute.
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3
Set aside.
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4
For The Whipped Cream:
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5
Whisk the cream and sugar in a large bowl until soft peaks form.
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6
Cover and refrigerate.
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7
For The Chocolate Souffles:
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8
Preheat the oven to 350F.
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9
Using a pastry brush, coat the interiors of four 9-ounce souffle dishes with the melted butter; then coat with about 1/4 cup of the sugar.
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10
Place the dishes on a heavy baking sheet.
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11
Stir the chocolate in a large wide bowl over a saucepan of simmering water until melted and smooth.
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12
Keep the bowl over the simmering water in order to keep it hot.
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13
Meanwhile, using an electric mixer with the whisk attachment, beat the egg whites in another large bowl on medium-low speed until firm peaks form.
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14
Add the remaining 1/2 cup sugar and beat until blended.
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15
With the machine on low, gradually beat in the hot melted chocolate, mixing just until blended (the mixture will resemble chocolate mousse).
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16
Turn the machine off.
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17
Using a large flat rubber spatula, fold in any remaining chocolate from the bottom of the bowl.
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18
Divide the souffle batter equally among the prepared souffle dishes, mounding slightly.
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19
To Finish And Serve:
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20
Bake the souffles until they puff but are still moist in the center, about 14 minutes.
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21
Sift with powdered sugar.
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22
Serve immediately, passing the chocolate sauce and whipped cream separately.
