A dark chocolate ganache makes the base of this moist, intense dessert.
For the Soufflés:1 3/4 ounces unsweetened chocolate, chopped 3 1/2 ounces granulated sugarPreheat oven to 400°F with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.
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