Chocolate Souffles

• 2 tablespoons superfine granulated sugar plus additional for coating soup plates
• 4 ounces Valrhona Caraibe bittersweet (66%) chocolate, finely chopped
• 6 large egg yolks
• 1/2 tablespoon Cognac
• 7 large egg whites
• 3/4 teaspoon salt
• Unsweetened cocoa powder for dusting
• Special equipment: 4 (1 1/2- to 2-cup) ovenproof soup plates
• Accompaniments: Pistachio Ice Cream , Warm Chocolate Sauce , and Caramelized Nuts

1. Preheat oven to 400F.
2. Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess.
3. Chill plates.
4. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
5. Remove bowl from pan.
6. Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held).
7. Mix in chocolate at low speed.
8. Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks.
9. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.
10. Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.
11. Divide among soup plates and put 2 plates on each of 2 large baking sheets.
12. Bake souffles in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (souffles on top rack may finish cooking first).
13. Lightly dust souffles with cocoa and serve with accompaniments.

sugar, caraibe, egg yolks, cognac, egg whites, salt, cocoa, ovenproof soup plates, cream

Taken from www.epicurious.com/recipes/food/views/chocolate-souffles-104770 (may not work)