4 ounces bittersweet or semi sweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 1/4 unsalted sticks of butter
1/2 c + tbsp sugar
3 large eggs, room temperature
1/2 c + 2 tsp all purpose flour
3/4 tsp baking powder
1 1/2 tbsp unsweetened cocoa
Sweeten whipped cream (optional)
Shaved chocolate or chopped pecans for garnish (optional)
Melt chocolates in top of a double boiler over barely simmering water, stirring until smooth. Add butter and sugar and stir until butter melts and sugar dissolves.
Transfer to a large bowl. Add eggs and next 3 ingredients and beat until mixture thickens to a mousse consistency, about 8 mins. Divide mixture into 6 lightly buttered 1 cup soufflé dishes. Cover with plastic wrap and freeze about 3 hours.
Position rack in center of oven and preheat oven to 375 degrees. Remove plastic wrap from frozen soufflés and bake for 11 mins or until edges are set but centers are moist and shiny–DO NOT OVER BAKE!!
Remove from Oven and cool 10 mins. Serve topped with sweeten whipped cream and garnish w/ the shavings or pecans–add a cherry for that special touch.