Rich Chocolate Soufflé Cakes With Crème Anglaise

Name: Rich Chocolate Soufflé Cakes With Crème Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Souffle:; Cooking spray; 8 teaspoons sugar; 2/3 cup sugar; 1/2 cup water; 2 ounces semisweet chocolate, chopped; 1 ounce unsweetened chocolate, chopped; 1/2 cup Dutch process cocoa; 3 tablespoons cornstarch; 1/8 teaspoon salt; 2 large egg yolks; 1 teaspoon vanilla extract; 4 large egg whites; 1/4 teaspoon cream of tartar; 3 tablespoons sugar; Creme Anglais:; 3 large egg yolks; 1/8 teaspoon salt; 1/3 cup sugar; 1 cup 1% low-fat milk; 2 teaspoons vanilla extract

Servings: persons

Souffle:
Cooking spray
8 teaspoons sugar
2/3 cup sugar
1/2 cup water
2 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup Dutch process cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
Creme Anglais:
3 large egg yolks
1/8 teaspoon salt
1/3 cup sugar
1 cup 1% low-fat milk
2 teaspoons vanilla extract

1
Preheat oven to 350u00b0.
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 350u00b0 for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.
6
To prepare creme anglaise, combine 3 egg yolks and 1/8 teaspoon 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 180u00b0 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.
9
Note: A water bath tempers the heat and insulates the souffles, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.

830

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Souffle:, Cooking spray, 8 teaspoons sugar, 2/3 cup sugar, and more.

Yes, Rich Chocolate Soufflé Cakes With Crème Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!