Oil and cocoa for greasing ramekins
8 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) margarine or frozen cottonseed oil*
6 eggs, separated
1/2 cup sugar
1/3 cup water
6 ounces semisweet chocolate, cut into 12 pieces total
Confectioners' sugar for dusting (optional)
Preheat oven to 375 degrees F. Oil twelve 1/2-cup ramekins and dust with a pinch of cocoa.
Stir 8 ounces chopped chocolate and margarine or frozen oil in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236 degrees F, swirling pan occasionally, about 5 minutes.
Meanwhile, in another large bowl beat egg white to soft peaks using a whisk attachment.
Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 parts.
Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge.
Up to this point these dessert can be prepared 1 day ahead. Cover with each ramekin with plastic wrap and refrigerate. Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.
Soufflés can also be frozen raw and baked when needed. Increase baking time by 3-5 minutes.
*cottonseed oil can be frozen in 8 ounce containers to equal one stick of margarine and used in place of margarine in most recipes.