Instructions: Melt chocolate in double boiler (or ultra-low burner). Add superfine sugar, brandy and vanilla. Stir and set aside to cool. In a separate pan, melt butter, add flour and cook for three to five minutes to remove the flour taste. Add 1 to 1 1/2 cup cream and blend into butter mixture. Heat, but do not boil. Let cool slightly. Add egg yolks one at a time, beating well after each addition. Add chocolate mixture and blend completely. Cover and set aside for three to four hours at room temperature. Butter 10 small individual souffle dishes and place sugar in each one, shake to have sugar coat the dish and set aside. When ready to bake the souffles, whip the egg whites and gently fold into chocolate mixture. Pour into dishes, filling almost to the top). Place in preheated oven 375 degrees in a pan filled with boiling water (water should come up halfway to the top of the dishes). Bake for 25 to 30 minutes or until puffed up over dishes. Serve immediately.
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Note: To prepare the optional sauce, mix melted butter, salt, vanilla extract and sugar. Gently fold in the whipped cream. Place a dollop on souffle and garnish with fresh raspberries. Pass extra sauce. Souffles may be dusted with confectioners sugar in lieu of sauce.

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