3 tbsps unsalted butter, melted & cooled
1/3 cup sugar, plus more for coating dishes
6 egg whites
120 g high quality dark chocolate
1/2 cup cold water
1/3 cup cocoa powder
3 tbsps powdered sugar for dusting
Preheat oven to 350F
Coat the interiors of the soufflé dishes completely with some of the butter. Refrigerate for two minutes then brush a second coating of butter over the interiors of the dishes.
Coat the interiors completely with sugar. Place the dishes on a baking sheet.
Beat the egg whites in a large bowl using an electric mixer until foamy.
Gradually beat in 1/3 cup of sugar. Continue beating until the egg whites are shiny and form medium-soft peaks.
Meanwhile, melt the chocolate using double broiler until melted and smooth.
Remove from the heat.
Add the water and cocoa powder and mix until smooth. Fold a fourth part of the egg white mixture into the chocolate mixture.
Fold in the remaining egg white mixture.
Pour the soufflé batter equally among the prepared soufflé dishes.
Bake the soufflés on a baking sheet until they puff but still moist in the centre for about 12 minutes.
Dust with powdered sugar and serve immediately.