Rich Chocolate Soufflé Cakes with Creme Anglasie

Souffle Cakes:
8 tsp. sugar
2/3 cup sugar
1/2 cup water
2oz. semisweet chocolate, chopped
1oz. unsweetened chocolate, chopped
1/2 cup Dutch process cocoa
3 tbsp. cornstarch
1/8 tsp. salt
2 large egg yolks
1 tsp. vanilla extract
4 large egg whites
1/4 tsp. cream of tartar
3 tbsp. sugar

Crème Anglaise:
3 large egg yolks
1/8 tsp. salt
1/3 cup sugar
1 cup milk
2 tsp. vanilla extract

To prepare soufflé cakes, lightly butter 8 ramekins. Sprinkle each evenly with
1 tsp. sugar.

Combine 2/3 cup sugar and 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 cocoa,
cornstarch, and 1/8 tsp. salt. Add cocoa mixture to chocolate mixture,
stirring with a whisk. Whisk in 2 egg yolks and 1 tsp. vanilla.

Place egg whites and cream of tartar in a large bowl; beat at medium speed
until soft peaks form. Gradually add 3 tbsp. sugar, 1 tbsp. at a time,
beating at high speed until stiff peaks form. Gently stir ¼ of 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 tsp. 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 tsp. vanilla. Serve with soufflé cakes.

Note: A water bath tempers the heat and insulates the soufflés, ensuring a
creamy texture. Line the baking dish with a towel to keep the ramekins in place.

8 servings