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1
Heat the oven to 400F or 375F on convection.
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2
Butter and sugar four 6-ounce ramekins or twelve 2-ounce ramekins.
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3
Place 2 drained Brandied Cherries in each ramekin.
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4
Put the chocolate in a glass bowl and microwave for 30 seconds.
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5
Stir, then microwave another 30 seconds.
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6
The chocolate may not be completely melted.
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7
Bring the cream to a boil in a small saucepan.
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8
Pour one-third of the hot cream into the center of the chocolate.
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9
Use a heatproof rubber spatula to stir, starting in the center and gradually working out.
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10
Pour in another third of the cream and continue to stir from the center out.
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11
Add the remaining cream and stir, from the center out, until the mixture is completely smooth.
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12
In the bowl of a standing mixer fitted with the whisk, combine the egg whites with the egg white powder, a tiny pinch of cream of tartar, and 1 tablespoon of the sugar.
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13
Beat the whites at medium speed while you make the sugar syrup.
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14
Place the remaining sugar in a small saucepan (a butter warmer is good here).
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15
Drizzle in a tablespoon or so of water.
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16
Mix with your fingers until the sugar is like wet sand.
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17
Cook over medium-high heat until the syrup reaches 250F.
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18
With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the syrup in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
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19
Turn the speed to high and beat the whites until the sides of the bowl feel only slightly warm.
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20
Transfer the chocolate mixture to a large, wide bowl and fold in the cacao nibs.
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21
Fold in about one-quarter of the egg whites to lighten the mixture, then fold in the remaining egg whites carefully, so you maintain their volume and lightness.
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22
Fill a pastry bag with the souffle batter and pipe into the ramekins.
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23
Wet your finger and pat down any peaks.
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24
Set the ramekins on a baking sheet and bake until risen and just starting to brown on top.
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25
Small souffles will take 5 to 6 minutes.
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26
Larger ones will take 12 to 18 minutes.
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27
Serve the souffles immediately, with some cherries and a pitcher of the creme anglaise.
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28
Garnish with some nibs, if desired.
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29
Buy the Brandied Cherries.
