Zubereitung

1. 1

   Butter eight 3/4-cup souffl dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.2.Arrange prepared souffl dishes on large baking sheet.

2. 2

   Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth.

3. 3

   Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffl dishes, filling dishes completeley.3.Position rack in center of oven and preheat to 204C.

4. 4

   Bake souffls on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.