CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE
Steps:
- Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
- To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
- Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
- In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
- Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Provided by Karen DeMasco
Categories Milk/Cream Chocolate Egg Dessert Bake Valentine's Day Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chocolate and butter in medium 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). 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.)
- 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. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
CARDAMOM CRèME ANGLAISE
Categories Sauce Milk/Cream Egg Dessert Valentine's Day Spice Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)
JAMES MARTIN - CHOCOLATE CHEESECAKE WITH CARDAMOM CREME ANGLAISE
James Martin is a master at dessert & here is another one of his creations - can you see why he's one of my favourite chefs? This recipe is for one individual cheesecake but can easily multiply the ingredients.
Provided by Um Safia
Categories Cheesecake
Time 45m
Yield 1 cheesecake, 1 serving(s)
Number Of Ingredients 16
Steps:
- Grease a 10cm/4in chefs' ring with butter and place onto a plate.
- Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
- Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
- Smooth over the top and sprinkle the chocolate over.
- Carefully remove the ring and top with the orange segments and mint.
- For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
- In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
- Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
- Strain the mixture through a sieve into a bowl and allow to cool.
- For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
- Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.
Nutrition Facts : Calories 2583.8, Fat 178, SaturatedFat 107.7, Cholesterol 1027.2, Sodium 626.8, Carbohydrate 244.2, Fiber 15.5, Sugar 199.1, Protein 39
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
More about "dark chocolate souffles with cardamom crème anglaise food"
DARK CHOCOLATE SOUFFLéS WITH CARDAMOM CRèME ANGLAISE
From bonappetit.com
Servings 8
- Place chocolate and butter in medium 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). Add egg yolks and whisk until mixture looks shiny and creamy. DO AHEAD:Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.
- 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. Place dishes on rimmed baking sheet. DO AHEAD:Can be prepared 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
DARK CHOCOLATE SOUFFLE WITH CARDAMOM CRèME ANGLAISE | FLICKR
From flickr.com
Views 83
DARK CHOCOLATE SOUFFLé | HAPPY VALENTINE’S DAY! CL AND I BAK
From flickr.com
Views 438
10 BEST DESSERT WITH CREME ANGLAISE RECIPES - YUMMLY
From yummly.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
From pinterest.ca
DARK CHOCOLATE SOUFFLéS WITH CREME ANGLAISE - THE BAKEHOUSE
From thebakehouse.org
BAILEYS CHOCOLATE SOUFFLE WITH CREME ANGLAISE - CONNIE
From chocolateandconnie.com
CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - OF BATTER AND DOUGH
From ofbatteranddough.com
CHOCOLATE SOUFFLES FOR TWO WITH CREME ANGLAISE - BAKING …
From bakingmischief.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CREME ANGLAISE
From pinterest.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE (A …
From pinterest.co.uk
CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - SUGAR GEEK SHOW
From sugargeekshow.com
DARK CHOCOLATE SOUFFLéS WITH CARDAMOM CRèME ANGLAISE
From pinterest.fr
DARK CHOCOLATE SOUFFLE RECIPES - FOOD NEWS
From foodnewsnews.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
From pinterest.com
FALLEN CHOCOLATE SOUFFLE WITH CHERRY CREME ANGLAISE - KING ORCHARDS
From kingorchards.com
10 BEST DESSERT WITH CREME ANGLAISE RECIPES - YUMMLY
From yummly.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CREME ANGLAISE
From friendseat.com
DARK CHOCOLATE SOUFFLé WITH GRAND MARNIER CRèME ANGLAISE
From sharedappetite.com
CARDAMOM CRèME ANGLAISE RECIPE - FOOD NEWS
From foodnewsnews.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CREME ANGLAISE
From badgalcooks.blogspot.com
CARDAMOM CRèME ANGLAISE RECIPE - BON APPéTIT
From bonappetit.com
CHOCOLATE SOUFFLE WITH BAILEY'S CRèME ANGLAISE
From savingdessert.com
CHOCOLATE SOUFFLé RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST CHOCOLATE SOUFFLES WITH CREME ANGLAISE FOR TWO
From youtube.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
From today.com
CHOCOLATE-CHILE SOUFFLES WITH CARDAMOM CREME ANGLAISE
From cake0rdeath.blogspot.com
CHOCOLATE SOUFFLéS WITH AMARETTO CRèME ANGLAISE
From canadianliving.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
From pinterest.ca
DARK CHOCOLATE SOUFFLES (6-INGREDIENT CHOCOLATE SOUFFLE RECIPE)
From thespeckledpalate.com
DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE
From fooddiez.com
DARK CHOCOLATE SOUFFLè WITH CARDAMOM CRèME ANGLAISE
From vozzog.com
FIRST ON THE FIRST: DARK CHOCOLATE SOUFFLéS - HIDDEN PONIES
From hiddenponies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love