Four 3.1-ounce disks Ibarra chocolate (see page 117)
coarsely chopped
6 tablespoons (3/4 stick) unsalted butter
6 large egg yolks
6 large egg whites
1/4 cup sugar
Instructions
Preheat the oven to 400F.
Brush eight 1/2-cup ramekins or custard cups with the melted butter.
Set a large metal bowl over a saucepan of simmering water, add the chocolate and the 6 tablespoons butter to the bowl, and stir until the mixture is melted and smooth (the mixture will be a little grainy).
Remove the bowl from the heat and let the mixture cool slightly.
Then whisk in the egg yolks.
Using an electric mixer, whip the egg whites in a medium bowl until foamy.
Add the sugar and beat until stiff peaks form.
Fold the whites into the chocolate mixture in three additions.
Divide the chocolate batter among the prepared ramekins.
Bake the souffles for 16 to 18 minutes, or until they are puffed but the centers still jiggle slightly.