Rich Chocolate Soufflé Cakes with Crème Anglaise

Ingredients

• 3 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 0.5 cup dutch-processed cocoa powder 
• 4 large egg whites 
• 2 large egg yolk 
• 3 large egg yolk 
• 1 cup milk 1% low-fat
• 0.1 teaspoon salt 
• 2 ounces bittersweet chocolate chopped
• 0.3 cup sugar 
• 0.7 cup sugar 
• 3 tablespoons sugar 
• 8 teaspoons sugar 
• 1 ounce baker's chocolate unsweetened chopped
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blender
• ramekin
• baking pan

Directions

1. Preheat oven to 35
2. To prepare souffl cakes, lightly coat 8 (4-ounce) ramekins with cooking spray.
3. Sprinkle each with 1 teaspoon sugar.
4. Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
5. Remove from heat.
6. Add chocolates, stirring with a whisk until chocolates melt.
7. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt.
8. Add cocoa mixture to chocolate mixture, stirring with a whisk.
9. Whisk in 2 egg yolks and 1 teaspoon vanilla.
10. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins.
11. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
12. Bake at 350 for 15 minutes or until puffy and slightly cracked.
13. Remove ramekins from dish, and place on a wire rack.
14. To prepare crme anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
15. Heat milk in a heavy saucepan over medium heat to 180 or until tiny bubbles form around edge (do not boil).
16. Remove from heat.
17. 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).
18. Remove from heat. Stir in 2 teaspoons vanilla.
19. Serve with souffl cakes.
20. Note: A water bath tempers the heat and insulates the souffls, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.