Chocolate Souffles with Bittersweet Chocolate Sauce

1. 1

   For The Bittersweet Chocolate Sauce:

2. 2

   Stir the cream and chocolate in a heavy small saucepan over medium low heat until melted and smooth, about 1 minute.

3. 3

   Set aside.

4. 4

   For The Whipped Cream:

5. 5

   Whisk the cream and sugar in a large bowl until soft peaks form.

6. 6

   Cover and refrigerate.

7. 7

   For The Chocolate Souffles:

8. 8

   Preheat the oven to 350F.

9. 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.

10. 10

    Place the dishes on a heavy baking sheet.

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    Stir the chocolate in a large wide bowl over a saucepan of simmering water until melted and smooth.

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    Keep the bowl over the simmering water in order to keep it hot.

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    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.

14. 14

    Add the remaining 1/2 cup sugar and beat until blended.

15. 15

    With the machine on low, gradually beat in the hot melted chocolate, mixing just until blended (the mixture will resemble chocolate mousse).

16. 16

    Turn the machine off.

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    Using a large flat rubber spatula, fold in any remaining chocolate from the bottom of the bowl.

18. 18

    Divide the souffle batter equally among the prepared souffle dishes, mounding slightly.

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    To Finish And Serve:

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    Bake the souffles until they puff but are still moist in the center, about 14 minutes.

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    Sift with powdered sugar.

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    Serve immediately, passing the chocolate sauce and whipped cream separately.

* Per serving · 4 servings · Values may vary.