Dark Chocolate Souffles

1. 1

   Preheat the oven to 350u00b0F. Lightly brush 4 ramekins with softened butter. Dust with sugar, shaking out any excess.

2. 2

   In a heatproof bowl over a saucepan of simmering water, place chocolate and 2 tbsp butter. Stir on low heat until melted and smooth. Remove from heat. Cool slightly. Whisk in egg yolks, one at a time, until combined. Set aside to cool.

3. 3

   In a separate bowl, beat egg whites with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tsp at a time, beating 4-5 mins until thick and glossy.

4. 4

   Fold 1/3 of egg whites into the chocolate mixture until incorporated. Gently fold in the remaining whites, until just combined. Spoon mixture evenly into prepared ramekins. Place on baking pan.

5. 5

   Bake 18-20 mins, until puffed and firm. Serve immediately with cream.

No additional tips available.