7 ounces bittersweet chocolate, chopped
7 Tablespoons unsalted butter
6 large egg yolks
5 large egg whites, room temperature
7 Tablespoons sugar
4 ounces bittersweeet chocolate, cut into 8 pieces
Preheat oven to 350 degrees. Butter eight 3/4 cup custard cups or souffle dishes. Stir together 7 ounces chocolate and butter in double boiler until melted and smooth. Pour into large bowl and cool.
Usuing electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbons form when beaters are lifted. Fold yolk mixture into chocolate mixture.
Beat egg whites in another medium bowl to soft peaks. Fold 1/3 of whites into chocolate mixture to lighten, then fold in remaining whites. Spoon souffle mixture into prepared custard cups, filling each 2/3 full. Place 1 piece of chocolate in center of each. Cover with remaining souffle mixture. (Can be prepared 45 mintues ahead. Let souffles stand at room temperature.)
Bake until souffles rise but the center of each still moves when cups are gently shaken, about 15 minutes. Transfer to plates and eat immediately.
