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Double-Chocolate Soufflés

Double-Chocolate Soufflés

Serves Eight

¼ stick) butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons sugar, divided (4 tablespoons and 2 tablespoons, plus more to dust ramekins)
1 ounce unsweetened chocolate, chopped
4 large eggs, separated
½ teaspoon salt
Lightly sweetened whipped cream

Butter eight ¾ cup ramekins or custard cups; dust with sugar.
Arrange dishes on rimmed baking sheet.

Melt 2 tablespoons butter in heavy medium saucepan over medium heat.
Add 2 tablespoons flour; whisk until mixture is bubbling about 1 minute.
Increase heat to medium-high. Gradually whisk in 1 cup milk.
Cook until mixture thickens and boils, whisking constantly, about 2 minutes.
Remove from heat.
Add bittersweet chocolate, 4 tablespoons sugar, and unsweetened chocolate;
whisk until melted and smooth.
Pour soufflé base into large bowl.
Cool to room temperature, stirring occasionally.

Whisk egg yolks into soufflé base. Using electric mixer, beat egg whites and
salt in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar,
beating until stiff and glossy. Fold ¼ egg whites into soufflé base.
Fold in remaining whites in 2 more additions. Divide soufflé mixture among prepared ramekins.
(Can be prepared ahead) Cover and refrigerate up to 2 days or freeze up to 1 week;
do not thaw frozen soufflés before baking.)

Preheat oven to 400°F. Bake soufflés uncovered on rimmed baking sheet until puffed
and centers move slightly when sheet is shaken gently, about 17 minutes for fresh,
or 22 minutes for frozen.

Serve chocolate soufflés immediately with sweetened whipped cream.
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