Palo’s Chocolate Soufflé

3 tablespoons room temperature butter, plus more for greasing the soufflé cups

3 tablespoons all-purpose flour

3 tablespoons Dutch-processed cocoa

2 ounces chopped semisweet or bittersweet chocolate, 65-70 percent cocoa preferred

1 cup milk

4 eggs, separated

6 tablespoons sugar, plus more for dusting the soufflé cups

Vanilla Sauce

1¼ cups heavy cream

¼ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

3 tablespoons sugar

2 small egg yolks

Double Chocolate Sauce

1½ cups heavy cream

1½ cups whole milk

2½ cups brown sugar

28 ounces dark chocolate, 65-70 percent cocoa preferred, chopped

2 cups Dutch process cocoa

Vanilla ice cream, for serving

Heat oven to 350 degrees. Set a full kettle of water on to boil.

Butter six, 4-ounce ramekins and coat with sugar; set aside.

In a large bowl, combine butter, flour and cocoa and beat to form a paste-like dough. Stir in chopped chocolate until well combined.

Bring the milk to a boil in a small saucepan. Slowly add small amounts of cocoa mixture to milk and whisk briskly until melted and smooth; cook 1 minute. Allow to cool for 5 minutes; stir in egg yolks, beating until smooth.

Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form, but mixture is not dry. 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 from the kettle to reach halfway up the sides of the soufflé cups. Bake 20 minutes.

For the vanilla sauce: Bring cream and vanilla bean to a low boil in saucepan over medium heat.

In a separate bowl, combine sugar and 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, stirring constantly. Set aside and keep warm.

For the chocolate sauce: Place cream, milk and sugar in large heavy saucepan and heat until just boiling.

Place chocolate and cocoa powder in large mixing bowl. Pour hot cream mixture over chocolate in bowl and whisk until smooth. If lumps exist, strain. Set aside and keep warm.

To serve: Use a spoon to “crack” the top of each souffle and pour desired sauce inside. Additional sauce can be drizzled around the plate

Serves six.

Chef’s tip: Combine 1 to 2 tablespoons of cornstarch with sugar before adding to egg whites; the egg whites will be more forgiving when folding into chocolate mixture, giving the soufflé a little extra lift.

Palo restaurant, Disney Magic

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