3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cups) semisweet or bittersweet chocolate, melted
4 eggs, separated
Preheat oven to 350. Set a full kettle of water on to boil.
Butter six 4-ounce soufflé cups and coat with sugar, set aside.
Bring milk to boil in a small saucepan. Meanwhile, melt butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir egg yolks.
Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
Bake for 20 minutes. Serve immediately with warm vanilla sauce.
Palo Vanilla Sauce for Soufflé
Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.
Combine 3 tablespoons sugar and 2 small egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.