Simple Dark Chocolate Souffles 5 ounces dark chocolate (65-72%), chopped 1/2 cup sugar 2 tbsp kahlua or brandy (or milk

/cream) 2 tsp vanilla extract 1 tbsp all purpose flour 4 large eggs, separated, at room temperature Preheat oven to 375F. Lightly butter 4 6-oz. ramekins and coat with sugar (pour 1 tbsp into one of the ramekins, swirl to coat, pour into the next and repeat). Melt the chocolate in a large mixing bowl and whisk together with sugar, kahlua (other liqueur or cream) and vanilla extract. Mixture will be thick and pasty. Beat in the egg yolks one at a time, followed by the flour. In a medium mixing bowl, beat egg whites to soft peaks. Whisk 1/3 of beaten egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites in two additions, folding until mixture is uniform and no streaks of egg whites remain. Divide evenly into prepared ramekins and wipe edges to ensure they are clean. This helps the souffles get an even rise. Place ramekins on a baking sheet. Bake for about 15 minutes, until souffles are well-risen and set at the edges (center may appear wet, but should still be set). Serve immediately.

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