Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 5 egg yolks
- 3⁄4 cup granulated sugar, divided
- 4 drops vanilla extract
- 1 cup all-purpose flour
- 2 cups milk
- 2 oz. unsweetened chocolate, melted and cooled
- 8 egg whites, divided
- 1⁄4 cup confectioners’ sugar
- 3 cups sweetened whipped cream
- In a bowl, beat the egg yolks with 1⁄2 cup granulated sugar and the vanilla until light and fluffy. Gradually beat in the flour until a paste forms. Meanwhile, scald the milk in a saucepan. Add the egg mixture to the milk mixture all at once and bring to a boil. With a wire whisk, quickly and vigorously beat until the paste is well incorporated into the milk and the mixture is smooth. Continue to stir with a wooden spoon until the mixture is thick. Add the melted chocolate, stirring to blend. Let cool.
- Preheat oven to 350°F. Grease 12 individual soufflé dishes or custard cups each 2 inches in diameter.
- Gradually add the remaining 1⁄4 cup granulated sugar to the egg whites beaten in three stages as follows: Beat 3 egg whites, then add another 3 egg whites and beat them. Finally add 2 egg whites and beat until stiff and shiny but not dry. (The egg whites should not slide when the bowl is tipped.) Fold the egg whites into the soufflé batter just until no white streaks remain. Spoon the batter almost to the rim of the prepared dishes.
- Bake for 30 minutes, or until the tops are firm. Dust with confectioners’ sugar and serve with whipped cream.