1 teaspoon unsalted butter
2 teaspoons plus 2 tablespoons sugar
1 ounce semisweet chocolate
1/2 cup chocolate pastry cream
4 large egg whites

Preheat the oven to 400°F.
Lightly coat 4 (4-ounce) ramekins with the butter. Using 2 teaspoons of the sugar, lightly dust the insides of the ramekins.
Place the chocolate in the top half of a double boiler. Place over boiling water until melted. Transfer to a small bowl and stir in the pastry cream. Mix well.
Place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Gradually beat the remaining 2 tablespoons sugar and beat on high speed until soft peaks form. Fold into the pastry cream mixture, blending well without deflating the egg whites.
Spoon an equal portion of the soufflé mixture into each of the ramekins. Place the ramekins on a baking sheet. Bake for 10 minutes, or until the soufflés have risen and set. Serve immediately.

Chef's note: To make chocolate pastry cream, see the recipe for Vanilla Pastry Cream and make the adjustments suggested.

Yield: 4 servings
Per serving: 164 calories, 6 g total fat, 3.1 g saturated fat, 57 mg cholesterol
Copyright: French Culinary Institute - buy the book