At Palo, the adults-only restaurant aboard Disney Cruise Line ships, one of the most popular desserts is this chocolate soufflé.

Palo Chocolate Soufflé

3 tbs. butter, plus more for greasing soufflé cups

6 tbs. sugar, plus more for dusting the soufflé cups

1 cup milk

3 tbs. all-purpose flour

3 tbs. Dutch-process cocoa powder

2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted

4 eggs, separated 

1. Preheat oven to 350 degrees. Set a full kettle of water on to boil.
2. Butter six 4-ounce soufflé cups and coat with sugar. Set aside.
3. Bring milk to a boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency
4. Slowly add hot milk, whisking until smooth. Then blend in melted chocolate. Let cool 5 minutes and stir in egg yolks.
5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespon at a time, until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
6. Pour the batter into prepared soufflé cups. Place the cups in large backing dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
7. Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

Palo Vanilla Sauce for Soufflé

1. Bring 1 ¼ cups heavy cream and ¼ vanilla bean split lengthwise to a low boil over medium heat.
2. Combine 3 tbs. of sugar and 2 small egg yolks.
3. Add 2 spoonfuls of boiling cream to egg mixture and stir well. Pour back into the remaining cream and continue to cook over low heat, stirring constantly 3 to 4 minutes.

Courtesy of Disney Cruise Line