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1
Arrange the oven rack to the lowest postion, and remove the middle rack.
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2
Preheat the oven to 425.
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3
For the the souffles:
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4
Coat a 6 (8-ounce) souffle dishes with cooking spray or grease with butter.
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5
Sprinkle 2 tablespoons sugar evenly among the prepared dishes.
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6
Set aside.
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7
In a medium saucepan, over medium high heat, whisk together the remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt until the sugar dissolves and the mixture is smooth.
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8
Slowly whisk in 1 1/4 cups milk, whisking frequently, bring to a boil.
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9
Cook 2 minutes or until slightly thick, whisking frequently, remove from the heat.
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10
Stir in 3 ounces chocolate until melted and smooth.
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11
Transfer the mixture to a large bowl, cool to room temperature.
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12
Whisk in the vanilla and egg yolk.
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13
Add the egg whites in a large mixing bowl with an electric mixer, beat at high speed until stiff peaks form (do not overbeat).
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14
Gently fold 1/4 of egg whites into the chocolate mixture, then gently fold in the remaining egg white mixture.
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15
With a wooden spoon or spatula, transfer the mixture into prepared dishes.
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16
Sharply tap the dishes 2 or 3 times on the counter to level.
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17
Arrange the dishes on a baking sheet, then put the baking sheet on the bottom rack of the preheated oven.
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18
Right away turn oven temperature down to 350.
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19
Bake about 40 minutes or until a wooden stick inserted in the souffle comes out clean.
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20
For the sauce:
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21
Melt the butter in a small saucepan over medium-high heat.
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22
Whisk together 13 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour until well mixed.
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23
Slowly whisk in 1/2 cup milk until well mixed, then bring to a boil.
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24
Cook 1 minute or until slightly thick, whisking frequently.
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25
Remove from heat, add 1/2 ounce chocolate, whisking until smooth.
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26
Spoon the sauce over the souffles, serve immediately.
