Chocolate Souffles

Photo credit: Sandy Major

1 T butter, softened
2 T sugar
2 bars (8oz) dark chocolate baking bar
1/4 c. butter, softened
5 large eggs, separated
1/2 t vanilla extract
1/8 t salt
1/4 t cream of tarter
1/4 c. sugar

preheat oven to 375 degrees. Adjust oven rack to lower-middle position of the oven. Grease six 6-ounce (I used 8 6-ounce) ramekins with 1 T butter. Coat bottom and sides with 2 T sugar, dump out any extra.

microwave chocolate and 1/4 c. butter in large, uncovered, microwave-safe bowl on medium-high power for 1 minute; stir. Pieces may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth; cool to room temperature.

whisk egg yolks, one at a time, into chocolate mixture. Whisk in vanilla extract and salt.

beat egg whites in large mixer bowl until soft peaks form. Beat in cream of tarter. Gradually beat in 1/4 c. granulated sugar until stiff peaks form. Fold 1/2 c. egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Divide batter among prepared ramekins. Smooth tops and clean excess batter from rims. Place on baking sheet.

bake for 15-17 minutes or until puffed and center still moves slightly. Serve immediately (I served with cinnamon and peppermint ice cream)

Photo credit: Ryan's iphone