We couldn't believe this dessert was a Cooking Light recipe! It was so decadent.
These are the types of recipes we provide for the University of Tennessee
Be Well Program participants who attend our UT Community Cooking Classes.
The amount of sugar and the number of eggs were reduced by about one half in comparison to other recipes. See how many calories were saved!
Ingredients:
Soufflé:
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 2% low-fat milk
2 teaspoons pure vanilla extract.
Instructions:
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.
Cooking Tips:
Temper the eggs into the milk to avoid scrambling the eggs.
To temper add 4-5 tablespoons, one at a time of the hot milk to the eggs before adding all the eggs at once to the milk.
A water bath tempers the heat and insulates the soufflés, ensuring a creamy texture.
To help the soufflés to rise evenly run your finger around the inside top of the ramekin before baking.
Per serving (1 ramekin cake and 1 tablespoon sauce)
Calories 271mg
Fat 8.2g
Carbohydrate 47g
Choleserol 134mg
Sodium 123mg
I found another recipe online for chocolate souffle and creme anglaise. Check out the comparison:
Calories 683
Fat 41g
Carbohydrate 71g
Cholesterol 371mg
Sodium 200mg