Ingredients
Method
1.Preheat oven to 220°C/425°F. Grease six ¾-cup (180ml) soufflé dishes. Sprinkle inside of dishes with 1 tablespoon of the sugar; shake away excess. Place dishes on oven tray.
2.Stir cherries, kirsch, juice and ⅓ cup of the sugar in small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 10 minutes or until mixture is syrupy. Cool.
3.Meanwhile, melt butter in small saucepan; stir in cocoa until smooth. Stir in buttermilk, heat without boiling. Remove from heat; stir in chocolate and 1½ tablespoons of the remaining sugar until smooth. Transfer mixture to large bowl; stir in egg yolks.
4.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add remaining sugar, beating until sugar dissolves. Fold egg white mixture into chocolate mixture, in 2 batches.
5.Divide cherry mixture among dishes; top with chocolate mixture.
6.Bake soufflés about 12 minutes or until puffed. Serve immediately.
