Chocolate Soufflé with Vanilla Sauce

Melt the chocolate in a bain-marie with orange juice and let it cool

Beat the eggs, add 2 tablespoons of cornstarch and beat until smooth

Add the chocolate and mix slowly. Reserve

Beat the egg whites until fluffy, add the remaining cornstarch and beat

Incorporate the egg whites into the chocolate mixture carefully and pour into buttered and sugared soufflé dishes

Arrange the dishes in a baking dish and bake at 400°F for 15-20 minutes or until puffed

While that's cooking, make the sauce

Heat the cream

Cut the vanilla bean lengthwise and add it to the cream

Remove from heat, cover, and let infuse for 15 minutes

Remove the bean, scrape out the seeds over the cream, and reserve

On the side, dissolve the cornstarch in water and add to the cream

Simmer on low heat, stirring constantly, for 3 minutes

Let cool

Add the confectioner's sugar sifted and yogurt, and mix well

Remove soufflés from oven and serve immediately with vanilla sauce