Warm Chocolate Souffle Cakes

Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable
spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl
over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks
with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg
whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup
sugar and continue beating until stiff peaks form.

Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture
into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 –
14 minutes, or until puffed and dry on top. Serve immediately.