Ingredients
Makes 8
Preparation
Step 1
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.)
Step 2
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.)
Step 3
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.
To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.
How would you rate Dark Chocolate Souffles With Cardamom Crème Anglaise?
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Reviews (23)
Back to Toplove this! not too difficult and rich & chocolatey.... i made a grand marnier creme anglais for it rather than the cardamon, so i can only speak to the souffle itself, but as my husband commented "it's orgasmic"......
tripletmom96
yorba linda, ca
2/15/2015
Easy and very good recipe that can be made up to 48 hours before enjoying it. For our European palate though (we are a French-German family),it was however way too sweet. I would reduce the sugar to 1/8 of a cup to truly bring out the full flavor of chocolate. The cardamon creme anglaise was a hit too - with a bit less sugar as well! Sugar covers the taste of natural ingredients, if you reduce it, you will bring out more flavors.
Anonymous
Chicago, IL
12/26/2011
I love dark chocolate, but if I make this again I would lighten it up by using a slightly sweetened chocolate (instead of bittersweet). The cardamom creme anglaise is unbelievably delicious, and i've made it separate from the souffle for other chocolate desserts. But even with that served in abundance, i thought the souffle still needed to be a bit sweeter. The anglaise gives this rating an extra fork.
TessDC
3/27/2011
I wasn't as wowed by this recipe as other reviewers. I made the recipe base the day beforehand, which may have been problematic. Although it was subsequently warmed up to room temperature, it was very dense and difficult to fold into the egg whites. The batter only half-filled six 3/4 cup ramekins. It was difficult to tell when they were cooked. They ended up needing 22 minutes in a 350° oven. If I make these soufflés again, it will be in an attempt to improve upon the first time, not because they were that tasty. The cardamom creme anglaise was fantastic, absolutely top-notch.
Anonymous
Portland, OR
12/27/2010
I made this again tonight because we had a couple friends over for dinner, and this is the favorite dessert of one of them. I'd forgotten how much I like it myself. The Cardamom Crème Anglaise pushes an already great dessert into the top echelon of desserts Of note: The Crème Anglaise recipe makes too much for the souffles. The souffles have to cook for a lot longer than 12 minutes--more like 20 minutes at 350 in my oven.
jimstoic
Santa Barbara
9/5/2010
i made four of them, and it took only two people and about ten minutes before they were gone.
amp315
new york, ny
5/2/2010
This was a great ending to a fabulous meal. Simple, elegant, tasty. perfect.
d2bj
Indianapolis, Indiana
2/21/2010
This is a good recipe, I think I would prefer semi-sweet chocolate but this was still good. The cardamom creme is definitely what makes the dish.
Liescha
Calgary, Alberta, Canada
2/16/2010
Ignore my question. I found it when I did a second search.
HHensley
3/22/2009
I also couldn't make the link work for the creme anglais and searched the site for it and still couldn't find it. Can anyone help?
HHensley
3/22/2009
where is the Creme Anglaise recipe. The link to it seems to be gone.
baseelye
3/5/2009
Impressive. Super easy. Tasty. Creme Anglaise is essential. Can't wait for an excuse to make it again.
Anonymous
the kitchen
11/23/2008
This is the very first souffle I've attemped. Really terrific. One thing I learned is that the beating of the egg whites to form white peaks is essential - beat a little longer than you think is needed and increase the beating speed after the froth forms. The cardamom creme anglaise is wonderful, but I'm sure you could substitue any creme topping. If you use the cardamom topping, this souffle is a super ending to an Indian-inspired meal. Lastly, this is a perfect guest recipe because it can be made in advance and then baked after dinner.
Anonymous
Washington, DC
4/19/2008
This is the second souffle I've made, the creme was the icing on a very delicious souffle and I'll be making them again very soon
haufranc
3/23/2008
My first souffles and they came out beautiful and delicious! The cardamon creme anglaise added that special something. I also made them a second time using a strawberry creme anglaise which was also nice.
Jivefree
Rhode Island
2/23/2008
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