1/4 cup vanilla sugar, divided, plus more for dusting ramekins
1 Tablespoon cold unsalted butter, plus more for greasing ramekins
2 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 cup whole milk
1/2 ounce bittersweet chocolate, chopped fine
1 large egg yolk, lightly beaten
2 large egg whites
pinch kosher salt
confectioners' sugar for dusting the finished soufflés
Butter two 3/4-cup ramekins and sprinkle some granulated sugar in them, rotating to coat evenly, dumping out the excess.
Place ramekins on a shallow baking dish and then put in refrigerator until ready to use.
In a medium bowl, combine 1 Tablespoons of the sugar, the butter, flour, cocoa powder and blend with a pastry blender until you get fine crumbs. Set aside.
Heat the milk in a medium saucepan over medium heat until it just starts boiling.
Add the crumb mixture and bittersweet chocolate, whisking until melted and combined. Cook for 1 additional minute, then remove from heat and and set aside to cool.
Preheat oven to 400 degrees Fahrenheit.
Whisk the egg yolk into the chocolate mixture. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggwhites and pinch of salt until soft peaks are formed.
Slowly add the remaining 2 Tablespoons of sugar, whipping until stiff, glossy peaks are formed.
Fold 1/4 of the meringue into the chocolate pastry cream, gently but evenly combining it.
Gently fold the remaining meringue into the pastry cream.
Divide evenly between the 2 prepared ramekins and bake on the center rack for 15 minutes, being sure not to open the oven door during the entire baking process. Holding your breath and praying might help, too.
Remove when risen, dust with confectioners' sugar, and serve immediately.
Recipe by poet in the pantry at http://poetinthepantry.com/2012/11/01/firstonthefirst-chocolate-souffle/