-
1
Lightly butter four ramekins (2/3-cup size, deep or shallow). Set ramekins in a shallow, 10- by 15-inch baking pan.
-
2
Combine chocolate and milk in a microwave-safe bowl; heat at full power (100%) in a microwave oven at 30-second intervals, stirring after each, until chocolate is melted and smooth, 30 seconds to 1 minute total. Let stand.
-
3
In a large bowl, with a mixer at high speed, whip egg whites until they form a dense foam, 1 to 2 minutes. Sprinkle in 1/4 cup of the sugar and beat until whites hold short, distinct peaks, 1 to 4 minutes. Scrape into another bowl.
-
4
In mixer bowl, whip egg yolks at high speed until they begin to thicken, 1 1/2 to 2 minutes. Add remaining 2 tablespoons sugar and continue beating until yolks are very thick, 3 to 5 minutes. Beat in vanilla. Add melted chocolate and beat until well blended.
-
5
Add about a third of the egg whites to egg yolk and chocolate mixture, and beat slowly to mix well. Fold in remaining whites until fairly well incorporated.
-
6
Scoop souffle mixture equally into ramekins; mixture can mound above rims, but make sure it's not dripping over edges.
-
7
Bake in a 375u00b0 oven until souffles are puffy and dry on the surface, about 8 minutes for very soft centers, 10 minutes for creamy centers, and 12 minutes for firm centers.
-
8
Transfer ramekins to plates and rub powdered sugar through a fine sieve onto souffles. Offer whipped cream to top souffles.
