Latigo and Chocolate Soufflé - Inspired by Emeril Lagasse

2 teaspoons sweet butter
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup Hawk and Horse Vineyards 2006 Latigo (our Cabernet-based Port-style dessert wine)
Confectioners' sugar to sprinkle on top

Preheat the oven to 400 degrees F. Butter 4 individual ramekins and sprinkle them with sugar.
Melt the chocolate, stirring it with a whisk from time to time, then remove 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 Latigo, and whisk in the remaining 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 about 20 to 25 minutes until they're puffed and somewhat firm.
Remove from the oven. Serve with sifted powdered sugar over the top of each soufflé.
Yield: 4 individual soufflés