INGREDIENTS

INSTRUCTIONS

Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar,
knocking out excess sugar.
Finely chop chocolate. In a small saucepan melt butter over low heat.
Add cream and bring just to a boil. Remove pan from heat and add
chocolate, stirring until smooth. Transfer mixture to a large bowl
and stir in yolks.
In another large bowl with an electric mixer beat whites with cream of
tartar and a pinch of salt until they just hold stiff peaks.
Gradually add 1/4 cup sugar, beating until just combined. Stir one
fourth whites into chocolate mixture to lighten and fold in remaining
whites gently but thoroughly.
Divide souffle mixture among ramekins and smooth tops with a knife.
Run tip of knife around edges of souffles to aid raising. Souffles
may be made up to this point 1 day ahead and chilled, loosely wrapped
in plastic wrap.
Preheat oven to 375 degrees.
Bake souffles on a baking sheet in lower third of oven until puffed
and surfaces are cracked, about 20 minutes.
Top souffles with sauce ad serve immediately.
Yield: 6 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9252
Converted by MM_Buster v2.0l.

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