Dark Chocolate Souffles with Cardamom Crème Anglaise

Name: Dark Chocolate Souffles with Cardamom Crème Anglaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 142 grams bittersweet chocolate, chopped; 8 servings Cardamom Crème Anglaise; 0 teaspoons coarse kosher salt; 5 larges egg whites; 4 larges egg yolks; 59 milliliters sugar; 1 Tbsp unsalted butter; 1 teaspoon unsweetened cocoa powder; 0 teaspoons vanilla extract; 177 milliliters whole milk

Dark Chocolate Souffles with Cardamom Crème Anglaise might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 203 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have all purpose flour, milk, coarse kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Place chocolate and butter in medium bowl.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Bowl

Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled).

Ingredients you will need

Cocoa Powder

Chocolate

Vanilla

Butter

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)

Ingredients you will need

Egg Yolk

Base

Wrap

Equipment you will use

Plastic Wrap

Whisk

Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes.

Ingredients you will need

Egg Whites

Custard

Butter

Sugar

Base

Salt

Equipment you will use

Hand Mixer

Blender

Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead.

Equipment you will use

Baking Sheet

Let stand at room temperature.)

Preheat oven to 350°F.

Equipment you will use

Oven

Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes.

Equipment you will use

Oven

Serve immediately with Cardamom Crème Anglaise.

Ingredients you will need

Cardamom

To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.

Ingredients you will need

Cardamom Pods

Seeds