This is a great dessert...easy to prepare and easy to serve. Little soufflé cakes, set on a creamy chocolate sauce and topped with a little vanilla ice cream is simply lovely. An extra bonus...eggs do not have to be separated and best of all the soufflés can be prepared in advance. We had a very similar dessert at a restaurant recently, but they wouldn't share the recipe. This is an exact duplicate and probably a lot easier to prepare.

      3	eggs, at room temperature
	4	teaspoons sugar

2/3 cup semi-sweet chocolate chips, melted

1 teaspoon powdered (instant) espresso mixed with 1 tablespoon warm water
1 tablespoon rum

Butter four 8-ounce ramekins and sprinkle with sugar to coat. Preheat oven to 375°. In the large bowl of an electric mixer, beat eggs until foamy. Gradually beat in the sugar and continue beating, at high speed, until eggs have tripled in volume, about 5 minutes.

Meanwhile, in the top of a double boiler, over hot, not boiling water, melt the chocolate. Slowly beat the chocolate into the egg mixture, until nicely blended. Beat in the coffee and rum just until blended.

Divide mixture between the 4 ramekins, place ramekins on a cookie sheet and bake at 375° for 20 minutes. Allow to cool. Cakes will settle and firm up a little. Run a knife along the edge and remove cakes to a porcelain baker. To serve, warm them at 350° for 5 minutes.

Place 1 cake on each plate, drizzle a little Chocolate Ganache on the side and place 2 small scoops of ice cream on the Ganache. Serves 4.

Chocolate Ganache:
3 tablespoons cream
1/3 cup semi-sweet chocolate chips
1 teaspoon rum

In a saucepan, heat cream. Add the chocolate and stir until melted. Stir in the rum. Serve sauce warm.

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