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Chocolate soufflé with Anglaise sauce

To be used with a built-in appliance

We will need:

For the soufflé:

Milk – 200 ml

Flour – 1 tbsp.l.

Butter – 1 tbsp.l.

Sugar – 4 tbsp.l.

Egg yolks – 5 pcs.

7 egg whites – 7 pcs.

Dark Chocolate – 140g

Salt – ½ tsp. l.

For the Anglaise sauce:

Vanilla Sticks – 2 pcs.

Cream 35% – 250 ml

Milk – 125 ml

Sugar – 2 tbsp.l.

Yolk – 6 units.

Salt – ½ tsp.l.

Method of preparation:

Butter baking forms and sprinkle with sugar. Mix flour, butter and salt. Heat milk with sugar over medium heat but do not bring to a boil add a mixture of flour butter and salt. Cook for 4 minutes, stirring constantly with a whisk. Add chocolate and egg yolks. Whites should be beaten into a stiff foam, add to the chocolate mixture, pour the batter into the forms and bake for 17 minutes at 191°C. Serve with Anglaise sauce if desired.

Anglaise sauce:

Chop the vanilla, mix all the ingredients in a saucepan, bring to 82°C, remove from the stove. Pour the sauce over the soufflé and serve.

Bon appetit!

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 2
  1. Penelope Bennett

    How can I make a chocolate soufflé with Anglaise sauce? What are the key ingredients and steps involved in the recipe? Is it difficult to achieve the perfect texture and rise for the soufflé? Any tips or tricks for creating a rich and decadent chocolate flavor? Additionally, how can I make a smooth and creamy Anglaise sauce that complements the soufflé? Thank you for any guidance or advice you can provide!

    Reply
    1. Serenity

      To make a chocolate soufflé with Anglaise sauce, you will need key ingredients such as chocolate, eggs, sugar, butter, milk, and vanilla extract. Start by melting chocolate and butter, then whisk in egg yolks and sugar. In a separate bowl, beat egg whites until stiff peaks form. Gently fold chocolate mixture into egg whites and pour into ramekins. Bake until soufflé rises and is set.

      To achieve the perfect texture and rise, make sure not to overmix the egg whites and fold gently to keep the air in the mixture. For a rich chocolate flavor, use high-quality chocolate and don’t be afraid to add a pinch of salt to enhance the taste.

      For the Anglaise sauce, heat milk, vanilla extract, and sugar in a saucepan. Slowly pour the hot milk into a bowl of beaten egg yolks, then return the mixture to the saucepan and cook until thickened. Strain the sauce for a smooth texture.

      To make a decadent chocolate soufflé, serve it with a generous drizzle of the creamy Anglaise sauce on top. Enjoy the indulgent combination of chocolate and vanilla flavors for a truly luxurious dessert experience.

      Reply
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