Double Melted Chocolate Souffles with Oozy Warm Fudge

• 1/2 cup sugar plus 2 tablespoons, divided
• 3 tablespoons flour, all-purpose
• 3 tablespoons cocoa powder unsweetened
• 1 pinch salt generous pinch
• 1 1/4 cups milk skim, low-fat or of course whole fat
• 3 ounces chocolate semisweet, coarsely chopped, or chocolate chips
• 1 1/4 teaspoons vanilla extract
• 1 large egg yolks
• 6 large egg whites
• 1 tablespoon butter, unsalted
• 13 cup sugar
• 2 tablespoons cocoa powder unsweetened
• 1 tablespoon flour, all-purpose
• 1/2 cup milk skim, low-fat or whole milk
• 1/2 ounce chocolate bittersweet or semisweet, coarsely chopped, or chocolate chips

1. Arrange the oven rack to the lowest postion, and remove the middle rack.
2. Preheat the oven to 425.
3. For the the souffles:
4. Coat a 6 (8-ounce) souffle dishes with cooking spray or grease with butter.
5. Sprinkle 2 tablespoons sugar evenly among the prepared dishes.
6. Set aside.
7. In a medium saucepan, over medium high heat, whisk together the remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt until the sugar dissolves and the mixture is smooth.
8. Slowly whisk in 1 1/4 cups milk, whisking frequently, bring to a boil.
9. Cook 2 minutes or until slightly thick, whisking frequently, remove from the heat.
10. Stir in 3 ounces chocolate until melted and smooth.
11. Transfer the mixture to a large bowl, cool to room temperature.
12. Whisk in the vanilla and egg yolk.
13. Add the egg whites in a large mixing bowl with an electric mixer, beat at high speed until stiff peaks form (do not overbeat).
14. Gently fold 1/4 of egg whites into the chocolate mixture, then gently fold in the remaining egg white mixture.
15. With a wooden spoon or spatula, transfer the mixture into prepared dishes.
16. Sharply tap the dishes 2 or 3 times on the counter to level.
17. Arrange the dishes on a baking sheet, then put the baking sheet on the bottom rack of the preheated oven.
18. Right away turn oven temperature down to 350.
19. Bake about 40 minutes or until a wooden stick inserted in the souffle comes out clean.
20. For the sauce:
21. Melt the butter in a small saucepan over medium-high heat.
22. Whisk together 13 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour until well mixed.
23. Slowly whisk in 1/2 cup milk until well mixed, then bring to a boil.
24. Cook 1 minute or until slightly thick, whisking frequently.
25. Remove from heat, add 1/2 ounce chocolate, whisking until smooth.
26. Spoon the sauce over the souffles, serve immediately.

sugar, flour, cocoa, salt generous, milk, chocolate semisweet, vanilla, egg yolks, egg whites, butter, sugar, cocoa, flour, milk, chocolate bittersweet

Taken from recipeland.com/recipe/v/double-melted-chocolate-souffle-52258 (may not work)