Chocolate Cardamom Soufflé
Prep Time
Serves
Cooking Mode
1 ½ milk
½ vanilla bean, split
1 cardamom
¼ sugar
⅓ All Purpose Flour
6 Large Eggs, separated
6 dark chocolate, finely chopped
2 coffee liqueur
1 unsalted butter, melted
0 Icing sugar for dusting
1 ½ milk
½ vanilla bean, split
1 cardamom
¼ sugar
⅓ All Purpose Flour
6 Large Eggs, separated
6 dark chocolate, finely chopped
2 coffee liqueur
1 unsalted butter, melted
0 Icing sugar for dusting
Directions
1Combine milk, vanilla and cardamom in a heavy saucepan. Heat through, then remove from heat. Brush inside of ramekins with melted butter, coat with sugar, then set on a baking tray.
2In a small bowl combine egg yolks, 3 tbsp (45mL) sugar and flour, and whisk until smooth. Add a small amount of warm milk mixture to egg mixture first to temper eggs; then add egg mixture slowly to saucepan with remaining milk mixture. Cook custard over medium low heat, stirring constantly until thickened, but do not let boil. Remove from heat, add chocolate and stir until melted, then add liqueur. Let cool to room temperature and remove vanilla bean.
3Pre-heat oven to 425°F (220°C). Whip egg whites and remaining 1 tbsp (15 mL) of sugar to stiff peaks with stand mixer. Gently fold egg whites into chocolate custard base and spoon into ramekins until almost filled. Smooth tops with a spatula and bake 12 minutes. Carefully remove the ramekins from the oven, and dust lightly with icing to serve.
Tips
1
Les œufs peuvent être cuits directement dans la poêle antiadhésive, ou dans une casserole huilée : le temps de cuisson sera alors plus près de 45 minutes.
Disclaimer
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Personal Note
Personal Note
