Instructions: Melt all the chocolate EXCEPT the chunks in a double boiler over low heat.

A the warm cream and stir well until completely combined. Remove pan from heat and whisk in the egg yolks and half of the 1/3 cup sugar. Transfer to large mixing bowl, using rubber spatula, and set aside. In separate bowl beat egg whites until frothy. Add remaining sugar and beat until whites form soft peaks. Using spatula, gently fold 1/3 of egg whites into chocolate, then another third and when well combined remaining third. Fold until well combined. Preheat oven to 425 deg F. Butter 8 small (3 ounce)

heat - -resistant souffle molds and then dust lightly with sugar. Use no more than 1 tablespoon butter and one tablespoon sugar for all 8 molds.

Using a tablespoon, fill molds to rim. Place a chunk of semisweet chocolate in the center of each and bake for 7-10 minutes, until puffy. Serve immediately alone or accompanied by whipped cream.

*Chunks should be 1" long, 1/2" wide and 1/2" thick.

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