Dark Chocolate Souffles With Cardamom Crème Anglaise
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Unsalted Butter2 tbsps
All-Purpose Flour1 tsp
Unsweetened Cocoa Powder3 cup
Whole Milk1 tsp
Vanilla Extract4 large
Egg Yolk5 large
Egg White1 tsp
Coarse Kosher SaltDirections:
1
Place chocolate and butter in medium bowl
2
Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl
3
Bring milk and vanilla to boil in heavy small saucepan
4
Gradually whisk hot milk mixture into sugar mixture to blend
5
Return mixture to same saucepan
6
Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes
7
Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled)
8
Add egg yolks and whisk until mixture looks shiny and creamy
9
(Soufflé base can be prepared 1 day ahead
10
Press plastic wrap directly onto surface and refrigerate
11
Bring soufflé base to room temperature before continuing
12
) Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar
13
Using electric mixer, beat egg whites until frothy
14
With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form
15
Fold 1/3 of whites into soufflé base until well combined
16
Gently fold in remaining egg whites just to blend (some white streaks may remain)
17
Divide batter among prepared dishes
18
Place dishes on rimmed baking sheet
19
(Can be prepared 2 hours ahead
20
Let stand at room temperature
21
) Preheat oven to 350°F
22
Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes
23
Serve immediately with Cardamom Crème Anglaise
24
Place chocolate and butter in medium bowl
25
Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl
26
Bring milk and vanilla to boil in heavy small saucepan
27
Gradually whisk hot milk mixture into sugar mixture to blend
28
Return mixture to same saucepan
29
Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes
30
Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled)
31
Add egg yolks and whisk until mixture looks shiny and creamy
32
(Soufflé base can be prepared 1 day ahead
33
Press plastic wrap directly onto surface and refrigerate
34
Bring soufflé base to room temperature before continuing
35
) Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar
36
Using electric mixer, beat egg whites until frothy
37
With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form
38
Fold 1/3 of whites into soufflé base until well combined
39
Gently fold in remaining egg whites just to blend (some white streaks may remain)
40
Divide batter among prepared dishes
41
Place dishes on rimmed baking sheet
42
(Can be prepared 2 hours ahead
43
Let stand at room temperature
44
) Preheat oven to 350°F
45
Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes
46
Serve immediately with Cardamom Crème Anglaise