Chocolate Soufflé Cakes With Vanilla-Thyme Ice Cream

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3/4 cup confectioners' sugar, sifted, plus more for dusting

4 1/2 ounces bittersweet chocolate, finely chopped

4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons

6 large eggs, separated


1/4 cup all-purpose flour

Vanilla ice cream, for serving

1 tablespoon plus 1 teaspoon thyme leaves, coarsely chopped

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