For the chocolate souffle, bring THEA, vanilla sugar and sugar to a boil, stir in flour, stir well until the mixture separates from the pot.
Pour in milk, stir quickly until smooth, transfer to a bowl and stir in chocolate. Allow to cool slightly. Stir in yolks.
Beat egg whites with sugar until creamy and fold into batter. Grease and sugar coffee cups (100 ml), fill with the mixture up to 3 mm below the rim and bake in a water bath (3 cm water height) at 190 degrees for about 15 minutes. Serve the chocolate souffle in the cups.
Preparation Tip:
The chocolate souffle is delicious with fresh fruit salad or raspberry sauce.
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