Ingredients

The following ingredients have 7 Servings
  • Butter for greasing the skillet
  • 2 tablespoons granulated sugar
  • 1 cup milk (can sub almond milk)
  • 8 ounces dark chocolate (shaved)
  • 6 large egg whites (save 3 yolks)
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ¼ cup cornstarch
  • 1 ½ tablespoons vanilla
  • ¼ teaspoon sea salt
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 2 tonka beans (grated)

Instruction

  • Preheat the oven to 400 degrees. Butter a 9-inch skillet and sprinkle the 2 tablespoons of sugar over the butter.
  • Bring the milk to almost a boil in a medium-sized pot over medium-high heat. Place the chocolate in a large bowl. When the milk comes to almost a boil pour it over the chocolate. Let the chocolate sit for a few minutes to melt then whisk well.
  • Put the egg whites in a large metal bowl and beat them using an electric beater for 2-3 minutes, or until they are very frothy. Slowly add the sugar and continue beating until the egg whites hold firm glossy peaks, about 7 minutes.
  • Whisk the egg yolks in a small bowl and then add them to the chocolate. (The chocolate should be cool enough by now not to curdle the eggs but if it feels very hot then temper the egg yolks by adding a little of the chocolate to the bowl before you add them to the chocolate.) Whisk the cornstarch, vanilla, and sea salt into the chocolate.
  • Whisk a ½ cup of the egg whites into the chocolate. Scrape the remaining egg whites into the chocolate and gently fold them in. (Do not whisk in the remaining egg whites; you want them to stay airy.)
  • Fill the prepared skillet with the batter to ½ inch from the top. Place the soufflé on a baking sheet in the oven and reduce the heat to 375 degrees. Bake for 18-22 minutes, or until the soufflé has risen above the top of the skillet, the top is firm but the inside is still soft. Serve immediately.
  • While the souffle is baking, place the heavy cream, powdered sugar, and tonka bean in a medium-sized bowl and whisk by hand for about 1-2 minutes, or until it just starts to thicken but is still pourable. Serve the cream on the side.