4 ounces good quality bittersweet or semisweet chocolate (chopped)
1/2 cup heavy whipping cream
3 large egg yolks
1 teaspoon pure vanilla extract
5 large egg whites, room temperature
1/4 cup granulated sugar
Confectioners' sugar, for dusting.

INSTRUCTIONS:

Preheat the oven to 425 degrees. Butter six to eight 2/3-cup ramekins and freeze until
ready to fill.

In a medium saucepan, melt the chocolate in the cream over moderately low heat,
stirring, until smooth, about 3 minutes. Remove from the heat and whisk in the yolks,
one at a time, mixing well after each addition. Stir in the vanilla. (This recipe can be
prepared to this point up to 5 hours ahead; press plastic wrap on the surface of the
chocolate mixture and let stand at room temperature.)

Remove the ramekins from freezer and butter one again. Rewarm the chocolate
mixture over moderately low heat, stirring, just until hot to the touch.

Meanwhile, in a medium bowl, beat the egg whites until soft peaks form. Add the
granulated sugar and continue beating until the whites are glossy and firm. Stir one
quarter of the whites into the chocolate mixture, then fold the chocolate mixture into
the remaining whites just until combined.

Scrape the soufflé mixture into the prepared ramekins, smooth the surface, and run
your thumb around the inside rim of each ramekin. Set the ramekins on a baking sheet
and bake in the middle of the oven for 8 to 10 minutes, until puffed and set around the
edges.  Crack the top of the soufflés and spoon creme anglaise into the crack.  Dust with confectioners' sugar and serve at once.