3/4 cup Sugar
6 Large Egg Whites
3 Large Egg Yolks
Preheat oven to 375 F. Liberally butter ramekins and sprinkle with sugar, knocking out the excess.
Add chocolate to a heatproof mixing bowl. Heat the chocolate in the microwave on HIGH for 1 minute and stir every 30 seconds. Once melted, stir in the egg yolks (the mixture will thicken).
Using an electric mixer with wire whip attachment at medium-high speed, whip egg whites until you reach soft peaks, about 2-3 minutes.
Add sugar, a little at a time, and continue to whip until you reach firm (but not stiff) peaks, about 1-2 minutes. Gently fold the egg whites into the chocolate mixture, adding 1/3 mixture at a time, until fully incorporated.
Pour the souffle mixture into the ramekins, until full. Knock the ramekins gently on the counter to make sure the mixture gets into the edges of the ramekin. Scrape the excess mixture off the top with a knife or a metal spatula. Run your thumb around the inside edge of the ramekin (this will help the souffle rise).
If you are using individual ramekins, bake all on a sheet pan for 9-13 minutes until puffed and crusted on top, but a little jiggly (like gelatin) in the center. Serve immediately; souffle will fall quickly within 2-3 minutes.
If you are using one dish, bake in the center of the oven for 24-26 minutes, until puffed and crusted on top, but a little jiggly (like gelatin) in the center. Serve immediately; souffle will fall quickly within 2-3 minutes.
Individual Ramekins or Ceramic Souffle Dish