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1.
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Position the rack in the lowest part of the oven and preheat the oven to 400 degrees.
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Brush six 3/4-cup ovenproof souffle dishes with melted butter and invert the dishes to allow excess butter to drip out.
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Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112).
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For easier handling, arrange the dishes on a flat baking tray and set aside.
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2.
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In a small heatproof bowl placed over a pan of simmering water, melt the chocolate.
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When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
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3.
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Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick.
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Scrape the melted chocolate into the yolks and continue to beat until well combined.
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4.
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In another clean large bowl, with whip or clean beaters, whip the 5 egg whites.
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Start on medium speed and raise the speed as peaks begin to form.
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Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff.
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(When the bowl is tipped slightly, the whites should stay in place.)
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Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated.
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Do not overmix.
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5.
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Using a large spoon, spoon the souffle batter into the prepared dishes, filling to the top of each dish.
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Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
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6.
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To serve, carefully remove each souffle and place on a small doily-lined plate.
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Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Creme Anglaise.
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Serve immediately.
