Chocolate Soufflé Recipe

Prepare ramekins and oven

Preheat the oven to 190°C (375°F). Butter four ramekins and dust lightly with sugar to prevent sticking.

Melt chocolate and butter

In a heatproof bowl set over simmering water, melt the dark chocolate and butter together until smooth. Remove from heat.

Yolk mixture

Whisk egg yolks with granulated sugar until pale and thick, about 2-3 minutes; stir in vanilla extract.

Combine yolk mixture with chocolate

Fold the warm chocolate into the yolks until fully combined and glossy.

Beat egg whites

In a clean bowl, whip egg whites with cream of tartar and a pinch of salt to stiff, glossy peaks.

Fold whites into chocolate

Gently fold a third of the whipped whites into the chocolate to lighten, then fold in the remaining whites just until incorporated.

Fill ramekins and bake

Divide batter evenly among the prepared ramekins. Place on a baking sheet and bake at 190°C for 12-14 minutes until risen with a moist center.

Heat milk and cream

In a saucepan, combine milk and cream with the vanilla extract; bring just to a simmer, then remove from heat.

Whisk yolks and sugar

Whisk egg yolks with sugar in a bowl until thick and pale.

Temper and cook

Slowly whisk hot milk into yolks to temper, then return to the saucepan. Cook over low heat, stirring, until the mixture coats the back of a spoon.

Finish and strain

Remove from heat, strain through a fine sieve, and keep warm until serving.

To serve, plate a warm soufflé and drizzle with Vanilla Crème Anglaise. Offer a small scoop of vanilla bean ice cream on the side as a chef's suggestion.