Adapted from Pierre Gagnaire

　　The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

　　

Ingredients

Makes 4 (generous) servings.<P><P

　　2 tablespoons superfine granulated sugar plus additional for coating soup plates

　　4 ounces Valrhona Caraïbe bittersweet (66%) chocolate, finely chopped

　　6 large egg yolks

　　1/2 tablespoon Cognac

　　7 large egg whites

　　3/4 teaspoon salt

　　Unsweetened cocoa powder for dusting

　　Special equipment: 4 (1 1/2- to 2-cup) ovenproof soup plates

　　Accompaniments: Pistachio Ice Cream , Warm Chocolate Sauce , and Caramelized Nuts

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Butter inside of soup plates, then coat well with some superfine sugar, knocking out excess. Chill plates.

　　

Step 3

Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan.

　　

Step 4

Beat together yolks and Cognac in a large bowl with an electric mixer at high speed until yolks are thick, pale, and form a ribbon when beaters are lifted (about 4 minutes with a standing mixer or 7 minutes with a hand-held). Mix in chocolate at low speed.

　　

Step 5

Beat whites with salt in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add remaining 2 tablespoons sugar, beating at medium speed, then beat at high speed until whites just hold stiff peaks.

　　

Step 6

Stir one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly in 2 batches.

　　

Step 7

Divide among soup plates and put 2 plates on each of 2 large baking sheets. Bake soufflés in upper and lower thirds of oven until puffed and set, 12 to 14 minutes (soufflés on top rack may finish cooking first).

　　

Step 8

Lightly dust soufflés with cocoa and serve with accompaniments.

　　Cooks' note:

　　·The eggs in this recipe may not be fully cooked, which could be of concern if salmonella is a problem in your area.