Red Velvet Souffle

• FOR THE SOUFFLE:
• 1 Tablespoon Butter, For Greasing The Ramekins
• 3 Tablespoons Granulated Sugar
• 4 ounces, weight Bittersweet Chocolate Baking Bar, Chopped
• 5 whole Eggs, Separated
• 1/3 cups Granulated Sugar
• 3 Tablespoons Milk
• 1 Tablespoon Red Food Coloring
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 2 Tablespoons Granulated Sugar
• _____
• FOR THE TOPPINGS:
• 6 pinches Powdered Sugar
• 3/4 cups Whipping Cream
• 1/2 cups Sour Cream
• 2 Tablespoons Granulated Sugar

1. Preheat your oven to 350 degrees F. Grease the bottom and sides of 6 (8 ounce) ramekins with shortening or butter. This is where you use the first measurement of sugar; sprinkle the greased ramekins with sugar, and shake out the excess. Set them aside on a baking sheet.
2. Microwave your chocolate in 30 second intervals, stirring in between each interval, until almost completely melted (about 2 minutes total). Then stir chocolate until it's nice and smooth. Stir in 4 egg yolks (make sure the chocolate isn't too hot), 1/3 cup sugar, milk, food coloring, and vanilla. Throw away the 5th yolk, or cook it up for breakfast.
3. Beat the 5 egg whites and salt on high speed with your mixer. Slowly add the 2 Tablespoons of sugar, beating until stiff peaks form. Fold your egg whites into the chocolate mixture (1/3 at at time). GENTLY spoon this mixture into your ramekins. You'll want to wipe the edge of the ramekins clean while also creating a small indentation around the edges - it helps the souffles rise!
4. Bake at 350F for 21-24 minutes or until the little babies rise and set!
5. Dust with powdered sugar, or top with Whipped Sour Cream, and serve immediately.
6. To make whipped sour cream, simply beat 3/4 cup whipping cream, 1/2 cup sour cream, and 2 Tablespoons sugar until pourable. Serve immediately.

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Taken from tastykitchen.com/recipes/desserts/red-velvet-souffle/ (may not work)