2 tbs unsalted butter, at room temperature, for greasing the ramekins

4 (3.1 oz) disks mexican chocolate, coarsely chopped
6 tbs (3/4 stick) unsalted butter, at room temperature
6 lg egg yolks
6 lg egg whites
1/4 cup sugar

preheat the oven to 400°. butter 8 (1/2 cup) ramekins or custard cups with 2 tbs butter. set aside.

for the souffles: stir the chocolate and 6 tbs butter in a large metal bowl set over a saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). remove the chocolate mixture from the heat and let cool slightly. whisk the egg yolks and add 2 tbs of the cooled melted chocolate to the yolks, mixing to incorporate. add the rest of the chocolate and mix until nice and smooth. using an electric mixer, beat the egg whites in a medium bowl until foamy. add the sugar and beat until stiff peaks form. fold into the chocolate mixture in 3 additions. divide the chocolate batter among the prepared ramekins filling them 3/4 of the way.

bake the souffles until puffed but the centers jiggle slightly, 16-18 minutes. serve immediately.

8 servings