Dark Chocolate Souffles with Cardamom Crème Anglaise (A Valentine’s Feast Part 2)

• 5 ounces bittersweet chocolate, chopped
• 1 tbsp unsalted butter
• 1/4 cup + 3 tbsp caster sugar
• 2 tbsp all-purpose flour
• 1 tsp unsweetened cocoa powder
• 3/4 cup whole milk
• 1/4 tsp vanilla extract
• 4 large egg yolks
• 5 large egg whites
• 1/4 tsp coarse salt
• Cardamom Crème Anglaise (see below)

1. Place the chocolate and butter in a medium-sized bowl and set aside.
2. In a small bowl, whisk 1/4 cup of the sugar, flour, and cocoa powder. Set aside.
3. In a small sauce pan, bring the milk and vanilla to a boil. Gradually whisk the hot milk mixture into the sugar mixture until combined. Return mixture to sauce pan and cook over medium-high heat until a thick paste forms, stirring constantly, about 2 minutes. Scrape this mixture into the bowl with the butter and chocolate and stir until the chocolate is melted. Finally, add in the egg yolks and stir until the mixture appears shiny and creamy (This can be made up to 2 days ahead of time; press plastic wrap onto actual surface of souffle base and refrigerate. Bring to room temperature before continuing with recipe.)
4. Butter eight 3/4 cup souffle dishes and dust with sugar. Set aside on a rimmed baking sheet.
5. In the bowl of an electric mixer fitted with a whisk attachment (or by hand with a hand-held mixer), beat the egg whites until frothy. With the mixer running, add in the 3 tbsp of sugar, and then the salt. Beat just until soft peaks form.
6. Fold 1/3 of the egg whites into the chocolate souffle base until well combined. Gently fold the remaining egg whites in just to blend (it’s okay if some white streaks still remain).
7. Divide the batter among the prepared dishes (this can be done 2 hours ahead of time; let stand at room temperature until ready to bake). I filled mine only about 3/4 of the way full so they wouldn’t puff over the sides too much.
8. When ready to bake, preheat the oven to 350 degrees.
9. Bake the souffles on a baking sheet until puffed above rim of dish and edges are set, about 12 minutes. The tops should be flat. Serve immediately with Cardamom Crème Anglaise.

• 2 tbsp whole green cardamom pods, crushed
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1/2 cup caster sugar
• 1/4 vanilla bean, split lengthwise
• 4 large egg yolks

1. Place the cardamom pods with seeds in a medium sauce pan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup of the sugar. Scrape the vanilla seeds out of the bean and into the pan. Add in the scraped-out bean. Bring mixture to a boil.
2. Whisk the egg yolks and remaining 1/4 cup sugar in a medium-sized bowl. Gradually whisk in half of the hot milk mixture, tempering the egg yolks. Pour everything back into the sauce pan and stir over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon- do not boil (when you run your finger across it, the custard should not run).
3. Cover the mixture and chill until cold, about 3 hours. Strain into a medium pitcher, cover, and refrigerate (this can be made up to 2 days ahead of time).