Ingredients
3 T unsalted butter, room temperature
6 T sugar, divided, plus more for dusting
1 c whole milk
1 vanilla bean, split lengthwise
3 egg yolks
2 T flour
1/2 t salt
5 oz semisweet chocolate chips
2 T cocoa powder
6 egg whites
powdered sugar
lightly sweetened whipped cream
Preparation
Preheat oven to 400 degrees. Butter ramekins and lightly dust with sugar. Chill. Place milk in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to a boil. Remove from heat and let milk steep.
Discard bean from milk mixture. Beat egg yolks at high speed with 3 T sugar until slightly thickened and pale yellow. Beat in flour and salt. Gradually beat in half of vanilla milk. Whisk egg mixture into remaining vanilla milk in saucepan; bring to a simmer, whisking constantly, over medium heat. Cook, stirring constantly, until souffle base is thickened, 2-3 minutes. Transfer to a large bowl.
Combine chocolate and cocoa powder and melt until mixture is smooth. Whisk gradually into souffle base.
Beat egg whites until frothy, about 1 minute. With mixer running, add remaining 3 T sugar, beating to blend after each T is added. Continue beating meringue until semi-firm, glossy peaks form, 6-7 minutes. Gently stir 1/4 of meringue into souffle base to lighten, then gently fold remaining meringue in two additions. Fill ramekins 3/4 full.
Bake until centers are just set and souffles are puffed, 12-15 minutes. Remove from oven and dust with powdered sugar. Serve immediately with whipped cream.
