Chocolate souffle is easier than looks. Although is rich and chocolatey the souffle is also light and smooth. The souffle should be served as quickly as possible after baking to avoid deflating. I found the inflation was really high when out of the oven but deflated somewhat when became cool enough to eat. The souffle was still above the top of the ramekin and looked nice. The creme anglaise can be spooned into the center of the souffle after breaking open the top with a spoon. We just served with softened vanilla ice cream instead. Was a nice treat but will not be a common dessert.
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Ingredients
- 6 oz dark chocolate
- 2T brewed coffee
- 1T butter
- 7T sugar + sugar for coating + sugar with topping
- 2t vanilla extract
- 3 eggs yolks, 5 egg whites separated
- 1t kosher salt
creme anglaise
- 1/2c whole milk
- 1/2c whipping cream
- 1 2in piece of vanilla bean
- 2 large eggs or 3 egg yolks
- 3T sugar
Steps
- melt dark chocolate, coffee, butter above boiling water bath, mix until smooth
- butter 4 ramekins, use pastry brush to coat, coat with sugar
- add 2t vanilla, 1t salt, 3 egg yolks to chocolate, combine
- whisk 5 egg whites, until soft peaks
- add 7T sugar, keep whisking until stiff peaks
- fold egg whites to chocolate mixture
- pour into 4 ramekins
- scrape top then run thumb around edge
- sprinkle sugar on top
- heat oven to 425
- add ramekins to oven
- lower temp to 400
- bake until sets about 14m
- can break top with spoon and pour in creme anglaise
for creme anglaise, can be made ahead of time
- heat milk and creme with vanilla bean until simmering
- remove from heat
- add small amount milk to to egg while whisking gradually until combined
- return to saucepan, whisk on low heat until thickens and leaves path on back of spoon about 5m
- strain into a bowl, cover and chill
