DIRECTIONS
Preheat oven to 475°F

Butter a  1-quart soufflé pan or eight 3/4 c. ramekins. Dust with granulated sugar and tap out the excess.

Warm the chocolate sauce, and then stir in instant espresso, vanilla, and boiling water.

Beat egg yolks to mix, and then stir into the chocolate mixture.

** Up to this point, may be prepared up to two hours ahead of time **

Add salt to egg whites, and beat until whites barely hold a soft shape. Do not beat until stiff or dry.

Gradually fold half the egg whites into the chocolate mixture — do this in three additions, and handling as little as possible. Then add the remaining half, again handling as little as possible.

Turn the chocolate mixture into the prepared dish(es).

Bake 5 minutes at 475°F. Turn oven temperature down to 350°F — bake the 1-qt pan for an additional 13 minutes; bake the eight ramekins an additional 9 minutes. Soufflé will have a slightly soft, saucy interior.

Serve immediately. Top with whipped cream and berries if desired.

(Tops will collapse after a few minutes if not serve quickly, but that will not diminish the deliciousness!)