Ingredients:
7 ounces semisweet chocolate
3 1/2 fluid ounces water, coffee or liqueur
2 ounces butter
4 egg yolks
8 egg whites
Pinch of salt
2 ounces sugar
Directions:
4 egg yolks
8 egg whites
Pinch of salt
2 ounces sugar
Directions:
Cut the chocolate into 1/4-inch pieces and combine with the liquid in a heatproof bowl. Place the bowl over a pan of hot water and allow it to melt, stirring occasionally. Stir smooth, remove from the heat and stir in the butter. Cool to room temperature. Stir the yolks into the chocolate mixture.
Butter eight individual soufflé molds and coat with sugar. Preheat the oven to 400ºF.
Whip the egg whites with the salt to a very light peak. Add sugar gradually while continuing to whip to a soft peak. Stir 1/4 of the whites into the chocolate mixture. Fold in the remaining 3/4 of the whites.
Place batter in buttered and sugared containers and bake for approximately 15 minutes.
