CHOCOLATE SOUFFLE WITH CREAM ANGLAISE
8 ounces semi-sweet chocolate
1 cup butter, plus extra for buttering ramekin
1 cup all-purpose flour
2 cups whole milk
8 egg yolks
1 lemon, juiced
10 egg whites
1/3 cup granulated sugar, plus extra for coating dish
1/4 confectioner’s sugar, for sprinkling after baking
Butter 8 eight-ounce ramekin dishes and sprinkle with granulated sugar. Chip the chocolate into slivers (I used Nestle Semi-Sweet Morsels) and melt in a double boiler; keep warm. Melt the butter in a sauté pan. Combine the flour with the butter on low heat. Add the milk slowly, stirring constantly until the milk is dissolved and the mixture is smooth (about 5 minutes). Refrigerate for 10 minutes. Whisk in egg yolks, one at a time; add the lemon juice. Refrigerate.
Beat egg whites in a chilled bowl. Add the sugar a little at a time until the mixture is stiff and will form peaks. Add the flour mixture to the egg white mixture, a little at the time in a folding motion. Fold in chocolate. Pour into the ramekins. Cook in a water bath until the souffle rises and is golden brown, about 20 minutes. Sprinkle with powdered sugar and serve immediately topped with the Cream Anglaise. Serves 8.
8 egg yolks
1 cup sugar
1 quart heavy cream
1 teaspoon pure vanilla extract
Mix egg yolks with sugar in a mixing bowl over simmering water until the sugar dissolves, about 10 minutes. This can be done in a double boiler. Add cream a little at a time, stirring constantly, until the mixture coats the back of a spoon, about 15 minutes. Put in an ice bath to stop the cooking process and keep it from curdling.
WELL WORTH THE EFFORT!