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Chocolate Souffle w/ Creme Anglaise




Source of Recipe


Cooking Light






List of Ingredients



• Souffle Cakes:
  
• Cooking Spray
  
• 8 tsp water
  
• 2/3 cup sugar
  
• 1/2 cup water
  
• 2 oz semisweet chocolate, chopped
  
• 1 oz unsweetened chocolate, chopped
  
• 1/2 cup Dutch process cocoa
  
• 3 Tbsp cornstarch
  
• 1/8 tsp salt
  
• 2 large egg yolks
  
• 1 tsp vanilla extract
  
• 4 large egg whites
  
• 1/4 tsp cream of tartar
  
• 3 Tbsp sugar
  
• 
  
• Creme Anglaise:
  
• 3 large egg yolks
  
• 1/8 tsp salt
  
• 1/3 cup sugar
  
• 1 cup 1% low-fat milk
  
• 2 tsp vanilla extract
  






Instructions



1. Preheat oven to 350 degrees.
   
2. To prepare souffle cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
   
3. Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
   
4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
   
5. Bake at 350 degrees for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish.
   
6. To prepare creme anglaise, combine 3 egg yolks and 1/8 tsp salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
   
7. Heat milk in a heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat.
   
8. Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with souffle cakes.
   






Final Comments


8 servings