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1
Preheat the oven to 400 degrees.
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2
Position a rack in the center of the oven.
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3
Butter eight individual souffle dishes, each with a one-and-one-half- cup capacity.
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4
Sprinkle each with a little granulated sugar and shake out the excess.
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5
Put the chocolate pieces into a mixing bowl.
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6
Select a saucepan in which this bowl will fit neatly.
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7
Put an inch or so of water in the saucepan and bring to the simmer.
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8
Place the mixing bowl over, but not in, the water.
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9
Stir until the chocolate is melted and without lumps.
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10
Remove the bowl from the heat and continue stirring until the chocolate is cooled almost to room temperature.
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11
Put the eight tablespoons of butter and the brown sugar into the bowl of an electric mixer.
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12
Start beating the butter mixture while adding the yolks one at a time.
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13
Add the vanilla and chestnut puree and beat until smooth.
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14
Scrape the chocolate into the butter mixture and mix only until blended.
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15
If this is overbeaten, the mixture will become warm and separate.
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16
Beat the egg whites with the one- third cup of granulated sugar until they are shiny and hold soft peaks.
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17
Add about one-quarter cup of the beaten whites to the chocolate mixture.
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18
Scrape the chocolate mixture into the remaining beaten whites and fold gently.
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19
Pour an equal portion of the mixture into each of the prepared souffle dishes.
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20
Arrange the souffle dishes on a baking sheet and place in the oven.
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21
Bake 20 minutes or until the souffles are puffed and browned.
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22
Sift one teaspoon of confectioners' sugar over each souffle and serve.
