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Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Double-Chocolate Soufflé with Vanilla Custard Sauce

This soufflé doesn't rise over the edge of the dish, but it's rich and delicious, and its creamy sauce balances the chocolate.

Cooking Light NOVEMBER 2003

  • Yield: 10 servings

Ingredients

  • Sauce:
  • 1 1/4 cups 1% low-fat milk
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons sugar
  • 2 large egg yolks
  • Dash of salt
  • Souffl[SPECIAL_CHAR
  • Cooking spray
  • 3/4 cup sugar, divided
  • 1 cup 1% low-fat milk
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup Dutch process cocoa
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar

Preparation

To prepare sauce, heat 1 1/4 cups milk and 1/2 vanilla bean in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean, and add seeds to milk. Discard bean.

Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk. Gradually add milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Heat milk mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk. Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly. Cover and chill.

To prepare the soufflé, preheat the oven to 400°.

Lightly coat a 2-quart soufflé dish with cooking spray. Coat with 2 tablespoons sugar; set aside.

Heat 1 cup milk and 1/2 vanilla bean over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean. Stir seeds into milk; discard bean. Add 1/2 cup sugar, cocoa, cornstarch, and 1/8 teaspoon salt to milk mixture, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thick, stirring constantly. Remove from heat, and stir in chocolate until melted. Let cool 5 minutes. Place 2 egg yolks in a large bowl; stir with a whisk. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 400° for 10 minutes. Reduce oven temperature to 375° (do not remove soufflé from oven); bake an additional 25 minutes or until puffy and set. Serve immediately, and top each serving with two tablespoons sauce.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 24%
  • Fat: 4.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.2g
  • Carbohydrate: 28.1g
  • Fiber: 1.3g
  • Cholesterol: 88mg
  • Iron: 1.8mg
  • Sodium: 108mg
  • Calcium: 78mg
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Double-Chocolate Soufflé with Vanilla Custard Sauce recipe

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