CHOCOLATE GANACHE: Bring cream to boil. Pour hot cream over chocolate. Stir until melted. (1 cup) Grease 10 ramekins with butter and sprinkle with 1 tablespoon sugar as if dusting with flour. Invert ramekins to release excess sugar. Bring cherries and water to cover, about 2 cups, to boil in small saucepan. Reduce heat and let cherries simmer 30 minutes. Stir periodically and check to make sure there is liquid in pan, adding 1 or 2 tablespoons water as needed. After 30 minutes, no liquid should at bottom of pan. Add kirsch to cherries and puree or blend until lumpy paste is formed. Set aside. Mix remaining 1 cup sugar and 2 tablespoons water in small saucepan. Wash sides of pan down with wet pastry brush so that no sugar granules are left above wet sugar. Bring sugar to boil without stirring until mixture reaches hard ball stage or 260 degrees on candy thermometer, about 5 minutes. Add pureed cherries. Heat mixture until it boils. Remove from heat and cool to room temperature. Whip egg whites until stiff peaks form. Fold 1 cup egg whites into cherry mixture. Fold in remaining egg whites. Spoon into prepared ramekins. Bake at 400 degrees until sides appear dry, about 13 minutes. Remove from oven, and pour 1 to 2 tablespoons Chocolate Ganache into each souffle. Serve immediately. Yields 10 servings. Each serving, without Chocolate Ganache: 241 calories; 42 mg sodium; 20 mg cholesterol; 7 grams fat; 41 grams carbohydrates; 3 grams protein; 0.44 grams fiber Chocolate Ganache: Each tablespoon: 39 calories; 3 mg sodium; 10 mg cholesterol; 4 grams fat; 2 grams carbohydrates; 0 grams protein; 0.03 grams fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com