Sinful Chocolate Souffles

1. 1

   Prep: Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the souffles.

2. 2

   To Prepare the Souffle Base:

3. 3

   Sift the bread flour.

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), mix together the butter and sugar.

5. 5

   Add in the sifted flour, stirring until it is barely mixed together.

6. 6

   The mixture should have a coarse, clumpy appearance.

7. 7

   Transfer this mixture to a clean mixing bowl and set aside.

8. 8

   To Make the Souffles:

9. 9

   Preheat the oven to 400F.

10. 10

    Using a pastry brush, line the ramekins with softened butter and then sprinkle them with the 1/4 cup granulated sugar for sprinkling.

11. 11

    Pour out any excess sugar that doesnt stick to the butter.

12. 12

    In a saucepan, bring the milk and vanilla paste to a boil.

13. 13

    Add the souffle base to the pan, and whisk the mixture together rapidly for about 20 seconds.

14. 14

    Remove the mixture from heat and transfer to a medium mixing bowl.

15. 15

    Gently stir in the egg yolks.

16. 16

    Cover the mixture with plastic wrap and set aside.

17. 17

    Combine the remaining granulated sugar, corn starch, and cocoa powder.

18. 18

    In a clean mixing bowl, whip the egg whites and salt together until the mixture forms stiff peaks.

19. 19

    Fold* the granulated sugar-cocoa powder mixture into the whipped egg whites.

20. 20

    Then, fold the souffle mixture into the combined egg white-cocoa powder mixture.

21. 21

    Pour the mixture into the ramekins until each is 3/4 of the way full.

22. 22

    Bake at 400F for about 15 minutes, and the souffles have risen high beyond the ramekins rims.

* Per serving · 4 servings · Values may vary.