Baking on the 15th – Chocolate Soufflés with Crème Anglaise

Way back when I started blogging the community was quite small. I read, followed international blogs and participated in international challenges. The German blog community grew and the last few years I stopped to participate in international challenges. Also I was lazy, writing in English comes not easy for me. But now Kelly from Sass and Veracity, I know her virtually from my early blogging days, started with Baking on the 15th a new challenge. Unfortunately I missed the first one, but I am glad joining the second one. Dianne from Dianne’s Dishes is hosting and providing a recipe for Individual Chocolate Soufflés with Créme Anglaise. I had to check, during the 13 years blogging I just made once soufflé, and it wasn’t even a sweet one. Challenge accepted!

Chocolate Souffles

The biggest challenge was actually not the Soufflés or the custard, it was converting the recipe in grams. You know I prefer recipes in grams there are more accurate. I think this is an European thing. Anyway, I manged to convert the recipe and the Soufflés and Crème Anglaise came out just fine.

Chocolate Souffles - Step-by-Step

By the way I made just half of the recipe and baked the Soufflés in my Airfryer. I did not exactly know the correct temperature and baking time. I chose 180 C and 15 minutes. As you can see, the top is a little bit burnt. Next time I will preheat to 180 C but reduce the heat to 170 C immediately as soon the ramekins are in the Airfryer.

Chocolate Souffles with Creme Anglaise

Frankly the baked Soufflé doesn’t meet my taste, but I love it raw before baking. The batter tastes like Mousse au Chocolate without creme. The Custard Sauce however is a keeper. I used the Thermomix, which makes the preparation of Crème Anglaise really foolproof.

Chocolate Soufflés with Crème Anglaise

Chocolate Soufflés with Crème Anglaise

Recipe makes: 4 ramekins and about 3,5 dl Crème Anglaise

Rich chocolaty soufflés, the delicious creamy Crème Anglaise balances the chocolate.

Ingredients for Chocolate Soufflés

  • 80 g bittersweet chocolate, chopped
  • 30 g butter
  • 1 ts Amaretto
  • 2 large egg yolks
  • 2 large egg whites
  • 1 pinch of salt
  • 35 g sugar

Ingredients for Crème Anglaise

  • 5 g homemade Vanilla Sugar
  • 30 g sugar
  • 2 large egg yolks
  • 250 ml whole milk

Instructions for Chocolate Soufflés

  1. Butter ramekins and dust with sugar and set aside.
  2. In a skillet, combine the chocolate, butter and Amaretto. Melt the mixture on the stove on melting function or over Bain Marie. Stir until the mixture is melted and smooth.
  3. Allow the mixture to cool for 10 minutes, then whisk in the egg yolks.
  4. While the chocolate mixture cools, beat the egg whites with the pinch of salt on medium speed until foamy. Gradually add the sugar, beating until stiff, but not dry, peaks form.
  5. Using a large rubber spatula, add a third of the whipped egg whites to the chocolate mixture to lighten it, then gently fold in the rest of the egg whites to thoroughly incorporate.
  6. Divide the batter in equal quantities among the ramekins making sure to smooth the tops.
  7. Preheat Airfryer to 180°C place ramekins in the Airfryer and immediately reduce heat to 170°C. Bake for about 15 Minutes.

Instructions Crème Anglaise with Thermomix TM5

  1. In the TM Bowl combine sugars and egg yolks. Mix 30 seconds/speed 4.
  2. Add milk let cook without measuring cup 10 minutes/80°C/speed 2.
  3. Serve warm or cold. I prefer cold.

Inspiration: Baking on the 15th

Rezept drucken

Thank you Kelly and Dianne for this challenge. I am looking forward to the next one!

Vist for more Chocolate Soufflés with Crème Anglaise: Dianne’s Dishes | Sass & Veracity | Of Batter & Dough


7 Gedanken zu „Baking on the 15th – Chocolate Soufflés with Crème Anglaise

  1. Beautiful soufflés, Zora! I’m so glad you are part of the group. I’m doing the challenge today–better late than never. That reminds be of old blogging days ?

  2. Ohhh, schade, dass Dir das Soufflé nicht so geschmeckt hat. Was fandest Du denn nicht so toll? Die Konsistenz, der Geschmack? Optisch sieht es jedenfalls total lecker aus.

    1. Irgendwie alles, also die Konsistenz und der Geschmack. Und was ich gar nicht mochte ist das Soufflé zusammen mit der Créme Anglaise, da wird es so pampig. Aber das mag ich bei den Buchteln auch nicht. Allgemein ist Gebäck mit Sauce nicht meins.

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