Soufflé

Preheat oven to 400 degrees.


Butter a 1-quart soufflé dish. Set aside.


For the soufflé: Melt chocolate in a double boiler (or in a bowl or smaller saucepan placed over a bigger saucepan of gently boiling water).


Stir until smooth.


In another bowl, beat egg whites until stiff with your electric mixer, about 5 minutes.


Set aside.
In a separate bowl, beat egg yolks and SomerSweet until they are pale yellow, about 5 minutes. Slowly add the chocolate to the egg mixture, beating constantly to prevent the yolks from cooking.
Pour chocolate mixture into egg whites and fold in gently.


Pour mixture into prepared soufflé dish.


Bake for 15 minutes.


Let cool for at least 15 minutes on a wire rack before serving.

For the chocolate sauce:

Place chocolate in a medium bowl.


Set aside.


Put cream in a medium saucepan.


Bring to a boil.


Remove from heat and pour over the chopped chocolate.


Stir until chocolate is completely melted.

For the whipped cream:

With an electric mixer, whip the cream until it starts to thicken.


Add the vanilla and the SomerSweet. Continue whipping until soft peaks form.