Chocolate Souffles with Creamy Caramel Sauce

1. 1

   Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.

2. 2

   Finely chop chocolate.

3. 3

   In a small saucepan melt butter over low heat.

4. 4

   Add cream and bring just to a boil.

5. 5

   Remove pan from heat and add chocolate, stirring until smooth.

6. 6

   Transfer mixture to a large bowl and stir in yolks.

7. 7

   In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.

8. 8

   Gradually add 1/4 cup sugar, beating until just combined.

9. 9

   Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

10. 10

    Divide souffle mixture among ramekins and smooth tops with a knife.

11. 11

    Run tip of knife around edges of souffles to aid rising.

12. 12

    Souffles may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.

13. 13

    Preheat oven to 375F.

14. 14

    Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.

15. 15

    Top souffles with sauce and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.