INGREDIENTS

INSTRUCTIONS

Melt all the chocolate EXCEPT the chunks in a double boiler over low
heat. A the warm cream and stir well until completely combined.  Remove
pan from heat and whisk in the egg yolks and half of the 1/3  cup
sugar. Transfer to large mixing bowl, using rubber spatula, and  set
aside. In separate bowl beat egg whites until frothy. Add  remaining
sugar and beat until whites form soft peaks. Using spatula,  gently
fold 1/3 of egg whites into chocolate, then another third and  when
well combined remaining third. Fold until well combined. Preheat  oven
to 425 deg F. Butter 8 small (3 ounce) heat - -resistant souffle  molds
and then dust lightly with sugar. Use no more than 1 tablespoon  butter
and one tablespoon sugar for all 8 molds. Using a tablespoon,  fill
molds to rim. Place a chunk of semisweet chocolate in the center  of
each and bake for 7-10 minutes, until puffy. Serve immediately  alone
or accompanied by whipped cream.  *Chunks should be 1" long, 1/2" wide
and 1/2" thick.  Per serving: 991 Calories; 63g Fat (51% calories from
fat); 12g  Protein; 125 Carbohydrate; 67mg Cholesterol; 61mg Sodium
Recipe by: NYT: Adapted from Gramercy Tavern, Manhattan  Posted to
recipelu-digest by advpcc@friendly.carlsbadnm.com on Mar  18, 1998

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 136
Total Fat: 16.4g
Cholesterol: 58.6mg
Sodium: 45.2mg
Potassium: 119.7mg
Carbohydrates: 26.2g
Fiber: 2.8g
Sugar: 8.6g
Protein: 5.2g