Directions

Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Directions

Preheat oven to 375 degrees. Mix egg yolks with 2/3 cup of sugar and vanilla. Add flour and stir until it forms a smooth paste. In a heavy bottomed pot, bring milk to a boil. Add the paste like mixture to the milk. Let boil 2-3 minutes before stirring. Then use a wire whisk to mix, and use a wooden spatula to stir until the paste no longer sticks to the sides of the pot. In a separate pan, melt chocolate. Meanwhile, put the paste in a standing mixer and beat for approximately 10 to 15 minutes. Add melted chocolate and mix well. Place in a large mixing bowl and let cool. Place the egg whites in a mixing bowl with a dash of salt. Whip until they start to form meringue-like peaks. Then gradually add the remaining sugar and continue to beat until stiff. Egg whites should not slide if the bowl is tipped. Add one-fourth of the whites to the paste, folding with a rubber spatula. Make sure the chocolate paste is well incorporated at this step. Continue folding the remaining egg whites, one-fourth at a time, until well combined. Spoon into buttered and sugared 5 or 6 ounce soufflé dishes. Cook for 15 minutes. When done sprinkle with powdered sugar and serve with whipped cream.