Double Chocolate Soufflés With Warm Fudge Sauce

1. 1

   Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425u00b0.

2. 2

   To prepare the souffles, lightly coat 6 (8-ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

3. 3

   Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

4. 4

   Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425u00b0 oven. Immediately reduce oven temperature to 350u00b0 (do not remove souffles from oven). Bake 40 minutes or until a wooden pick inserted in the side of souffle comes out clean.

5. 5

   To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with souffles.

* Per serving · 4 servings · Values may vary.

No additional tips available.