Chocolate Souffle

Position rack in center of the oven. Preheat oven to 375°F. Generously spray the ramekins with cooking spray and coat with sugar, knocking out excess.

Using a double boiler, heat milk and chocolate chips until almost melted, stirring continuously. Stir in 2 tablespoons of sugar, flour, and vanilla extract. Whisk in egg yolk and set aside.

In a medium bowl or stand mixer, whisk the egg whites on high speed until soft peaks form. Slowly add the remaining 1 tablespoon of sugar in until glossy peaks form.

Gently fold about a third of the egg white mixture into the chocolate mixture. Then add the rest in, taking care not to over-mix, until there are no white streaks present and you are left with a light chocolate-colored mixture.

Pour the batter into the prepared ramekins and level with a spatula. Place the ramekins onto a baking sheet and place in the center of the oven. Bake until the souffle has risen and has a slight crust on top, about 16 to 18 minutes.

Dust with powdered sugar and serve immediately.