Dark Chocolate Soufflé with Vanilla Bean Crème Anglaise
By Tested and Perfected in the Sur La Table Kitchen
Dark Chocolate Soufflé with Vanilla Bean Crème Anglaise
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
4, 6-ounce soufflés
Ingredients:
- Unsalted butter, at room temperature, for greasing soufflé cups
- 1 tablespoon granulated sugar, for coating soufflé cups
- 3 ounces semisweet chocolate, chopped into small pieces
- 3 large eggs, at room temperature, separated
- 1/3 cup granulated sugar, divided
- 1/4 teaspoon fine kosher salt
- 1 tablespoon heavy whipping cream or whole milk
- 1/2 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean pod
- Vanilla Bean Crème Anglaise, for serving
Preheat oven to 350°F and position a rack in center of oven. Prepare soufflé cups by greasing the inside surface of 4, 5-ounce individual ramekins with softened butter. Sprinkle the inside each ramekin with a tablespoon of sugar, tipping to coat evenly and tapping out excess sugar into the next cup. Set on a rimmed baking sheet.
To prepare soufflé base: To a double boiler set over medium heat, add chopped chocolate and heat, stirring with a silicone spatula, until melted. Set aside to cool slightly.
To the bowl of a stand mixer fitted with a paddle attachment, add yolks, 1/6 cup sugar and salt. Beat on medium-high speed until yolks are light in color, fluffy and thick, about 3 minutes. The yolk mixture should be thick enough to hold “ribbons”; set aside.
To a large bowl, add melted chocolate, cream and vanilla; stir to combine. Stir 1/3 of egg yolk mixture into chocolate mixture to lighten. Carefully fold remaining egg yolk mixture into chocolate mixture in 2 additions.
To the clean bowl of a stand mixer fitted with a whisk attachment, add egg whites and beat on medium speed until fluffy but not stiff, about 3 minutes. Sprinkle in remaining 1/6 cup of sugar. Beat 1 minute longer on medium speed until whites are shiny and form soft peaks. Stir in 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 additions, carefully, to not deflate whites. Divide batter evenly among prepared soufflé cups. At this point you may refrigerate soufflés for several hours before baking, but they will require an additional 5 to 8 minutes of baking time.
To bake soufflés: Place filled soufflé cups on a rimmed baking sheet and transfer to preheated oven. Bake until soufflés are puffed and risen, 15 to 17 minutes. Test doneness by gently shaking baking sheet, soufflés should jiggle only slightly. If centers are too soft, quickly close oven and bake an additional 2 to 3 minutes.
To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of crème anglaise into center. Serve immediately with extra sauce in a pitcher.
To prepare soufflé base: To a double boiler set over medium heat, add chopped chocolate and heat, stirring with a silicone spatula, until melted. Set aside to cool slightly.
To the bowl of a stand mixer fitted with a paddle attachment, add yolks, 1/6 cup sugar and salt. Beat on medium-high speed until yolks are light in color, fluffy and thick, about 3 minutes. The yolk mixture should be thick enough to hold “ribbons”; set aside.
To a large bowl, add melted chocolate, cream and vanilla; stir to combine. Stir 1/3 of egg yolk mixture into chocolate mixture to lighten. Carefully fold remaining egg yolk mixture into chocolate mixture in 2 additions.
To the clean bowl of a stand mixer fitted with a whisk attachment, add egg whites and beat on medium speed until fluffy but not stiff, about 3 minutes. Sprinkle in remaining 1/6 cup of sugar. Beat 1 minute longer on medium speed until whites are shiny and form soft peaks. Stir in 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 additions, carefully, to not deflate whites. Divide batter evenly among prepared soufflé cups. At this point you may refrigerate soufflés for several hours before baking, but they will require an additional 5 to 8 minutes of baking time.
To bake soufflés: Place filled soufflé cups on a rimmed baking sheet and transfer to preheated oven. Bake until soufflés are puffed and risen, 15 to 17 minutes. Test doneness by gently shaking baking sheet, soufflés should jiggle only slightly. If centers are too soft, quickly close oven and bake an additional 2 to 3 minutes.
To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of crème anglaise into center. Serve immediately with extra sauce in a pitcher.