Rich Chocolate Soufflé Cakes with Crème Anglaise

Unlike traditional soufflés, these don't need to be served immediately (although they can be). In fact, we loved their fudgy, dense texture when chilled. The crème anglaise is good warm or chilled, as well.

Yield: 8 servings (serving size: 1 soufflé cake and about 1 tablespoon sauce)

Ingredients

• Soufflé Cakes:
• 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
• 
  Crème Anglaise:
• 3  large egg yolks
• 1/8  teaspoon  salt
• 1/3  cup  sugar
• 1  cup  1% low-fat milk
• 2  teaspoons  vanilla extract

Preparation

Preheat oven to 350º.

To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.

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.

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.

Bake at 350º for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.

To prepare crème 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).

Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

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 soufflé cakes.

Note: A water bath tempers the heat and insulates the soufflés, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.

Nutritional Information

Calories:

271 (27% from fat)

Fat:

8.2g (sat 4g,mono 2.2g,poly 0.5g)

Protein:

6.4g

Carbohydrate:

47.1g

Fiber:

2.7g

Cholesterol:

134mg

Iron:

1.4mg

Sodium:

123mg

Calcium:

63mg