Xocai Chocolate Souffle Cakes

Preheat the oven to 375 degrees F. Butter and flour eight 3/4 cup souffle dishes.

In a heavy medium saucepan, stir 8 ounces of chopped X Power Squares with butter over low heat until melted and smooth. Pour the mixture into a large bowl. Whisk in the egg yolks. Set the chocolate mixture aside.

In a heavy small saucepan, stir sugar and water over low heat until the sugar dissolves. Increase the heat and boil without stirring until a candy thermometer registers 236 degrees F, swirling the pan occasionally.

Meanwhile, in another large bowl, beat the egg whites to soft peaks. Gradually beat the boiling syrup into the egg whites in a slow, steady stream. Continue beating until the egg whites are stiff.

Gently fold the beaten egg whites into the X Power Squares mixture in 3 additions.

Divide the remaining 4 ounces of X Power Squares between the 8 souffle dishes, pressing them into the souffles to submerge them. Bake the souffles until slightly puffed and softly set.

Serve immediately.