Double Melted Chocolate Soufflés with Oozy Warm Fudge

Arrange the oven rack to the lowest postion, and remove the middle rack.

Preheat the oven to 425°.

For the the soufflés:

Coat a 6 (8-ounce) souffle dishes with cooking spray or grease with butter.

Sprinkle 2 tablespoons sugar evenly among the prepared dishes. Set aside.

In a medium saucepan, over medium high heat, whisk together the remaining ½ cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt until the sugar dissolves and the mixture is smooth.

Slowly whisk in 1¼ cups milk, whisking frequently, bring to a boil.

Cook 2 minutes or until slightly thick, whisking frequently, remove from the heat.

Stir in 3 ounces chocolate until melted and smooth.

Transfer the mixture to a large bowl, cool to room temperature.

Whisk in the vanilla and egg yolk.

Add the egg whites in a large mixing bowl with an electric mixer, beat at high speed until stiff peaks form (do not overbeat).

Gently fold ¼ of egg whites into the chocolate mixture, then gently fold in the remaining egg white mixture.

With a wooden spoon or spatula, transfer the mixture into prepared dishes.

Sharply tap the dishes 2 or 3 times on the counter to level.

Arrange the dishes on a baking sheet, then put the baking sheet on the bottom rack of the preheated oven.

Right away turn oven temperature down to 350°.

Bake about 40 minutes or until a wooden stick inserted in the soufflé comes out clean.

For the sauce:

Melt the butter in a small saucepan over medium-high heat.

Whisk together ⅓ cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour until well mixed.

Slowly whisk in ½ cup milk until well mixed, then bring to a boil.

Cook 1 minute or until slightly thick, whisking frequently.

Remove from heat, add ½ ounce chocolate, whisking until smooth.

Spoon the sauce over the soufflés, serve immediately.