ounces semisweet or bittersweet chocolate, chopped
T. (1 ¼ sticks) unsalted butter
generous pinch salt
½ cup all purpose flour
Fresh raspberries for garnish (optional)
Butter and flour 8 ¾-cup ramekins. Melt chocolate and butter in medium bowl over pan of simmering water stirring occasionally. Remove bowl from water and cool chocolate to lukewarm. In mixer beat sugar, eggs, yolks and salt until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide among prepared ramekins. (Can be prepared 1 day ahead and refrigerated covered with plastic wrap or frozen up to 1 week.) Preheat oven to 400 degrees. Place ramekins on baking sheet and bake until soufflés are puffed and beginning to crack on the top (centers will be soft) about 18 minutes (19 minutes if frozen). Sprinkle with powdered sugar and serve with fresh berries or sweetened whipped cream if desired.