Preheat your oven to 375°F (190°C). Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip Egg Whites

In a separate bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add in the granulated sugar and continue beating until stiff peaks form.

Combine Ingredients

In another bowl, whisk the egg yolks, vanilla extract, and flour into the melted chocolate mixture. Gently fold in the whipped egg whites, a little at a time, being careful not to deflate the mixture.

Bake the Soufflés

Pour the mixture into buttered ramekins, filling them about 3/4 full. Bake for 12-15 minutes until risen and set. Do not open the oven door while baking.

Crème Anglaise Directions

Heat the Cream

In a saucepan, heat the heavy cream and sugar over medium heat until just boiling. Remove from heat.

Whisk Egg Yolks

In a bowl, whisk the egg yolks. Gradually add the hot cream mixture to the yolks while whisking continuously to temper them.

Thicken the Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. If using a vanilla bean, scrape the seeds into the mixture.

Whipped Cream Directions

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.