Chocolate Souffles with Caramel Sauce (Judy)
- 1/4 cup sugar plus additional for coating ramekins
- 8 ounces bitterweet chocolate (Valrhona)
- 3/4 stick or 6 tblsp unsalted butter
- 2 tblsp heavy cream
- 4 large egg yolks
- 7 large egg whites
- 1/4 tsp cream of tartar
Butter 6 one cup ramekins (4x2 inches) and coat with sugar
finely chop chocolate
In a small saucepan melt butter over low heat. Add cream and bring just to boil. Remove pan from heat and add chocolate, stirring until smooth.
Transfer mixture to large bowl and stir in egg yolks
In another bowl beat egg whites with tartar and pinch of salt until they just hold stiff peaks. Gradually add 1/4 cup of sugar, beating until just combined. Stir in about 1/4 of the egg whites to chocolate mixture to lighten and then fold in the rest.
Divide among ramekins and smooth top with a knife. Run tip of knife around edge to aid with rising. At this point can be chilled overnight with saran wrap if needed.
Preheat oven to 375
Bake on sheet in lower third of oven until puffed and cracked, about 20 minutes
top with sauce of desired and serve