Emeril's Chocolaty Chocolate Souffle' with Chocolate Hazelnut Sauce

Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.

In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.

In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.

Whisk the egg yolks into the chocolate one at a time, add the Frangelico, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they're puffed and somewhat firm, for about 20 to 25 minutes . Remove from the oven.

While the soufflés are baking, prepare the Chocolate Hazelnut Sauce, and cover to keep warm.

To serve, place a ramekin on each of 4 plates and sift powdered sugar over the top of each soufflé. Break the tops of the soufflés and spoon in the warm Chocolate Hazelnut Sauce, allowing it to drip over the sides.

Chocolate Hazelnut Sauce:

Heat the cream in a small saucepan over high heat. Add the Frangelico and sugar. Start whisking in the chocolate and bring to a boil, whisking constantly. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 24 hours. Reheat in a double boiler.

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