I always thought it was hard to make a good souffle but this recipe from the chef at the Cuisinar Resort & Spa makes it easy
7 oz. of very good quality dark chocolate (such as Callebaut)
5 oz. sweet butter- softened
6 Egg yolks
5 oz. White sugar
7 Egg whites
Butter 7 ramequin dishes, and then evenly dust with white sugar. Fill each ramequin dish with souffle mix, up to 1/4 inch of the rim.
Bake the souffles at 370 degrees for approximately 18-20 minutes. To be served right away. Serve with vanilla ice cream, chocolate sauce, or powdered sugar on top and the plate with raspberries.
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