Cooking Light ~ April Fools in the Kitchen

This month for our virtual Supper Club, we've decided to celebrate April's Fools with a 'Deceptively Easy Gourmet Dish'.
Deceptively easy? That is right up my alley.
I searched Here on Cooking Light for the perfect recipe. A rich chocolate souffle ~ that is deceptively easy?
I'll give it a go . . .

 Rich Chocolate Soufflé Cakes with Crème Anglaise
Cooking spray
8 teaspoons sugar
2/3 cup sugar
1/2 cup water
2 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup Dutch process cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar

CrèmeAnglais

3 large egg yolks
1/8 teaspoon salt
1/3 cup sugar
1 cup 1% low-fat milk
2 teaspoons vanilla extract
Preheat oven to 350º.
To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.

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. Remove from heat.
Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
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. 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 eggs and beat until pale yellow (about 3 minutes).
Heat milk in a heavy saucepan over medium g yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick 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 teaspoons vanilla. Serve with soufflé cakes.

I did make these ahead, and took them the next day to a friend's.
I heated the individual souffle's in the oven just before serving, then topped each with the cream anglaise. They were light and creamy ~ perfectly delish.
No one would believe how easy they were.



 
Now . . . let's see what everyone else has brought for our Deceptively Easy Virtual Supper.
Jerry has Phylo Wrapped Asparagus with Proscuitto
Val is making Caramelized Espresso Frappe
 Susan is bringing Ham, Corn and Cheese Souffle
Sara is making Ceviche de Camaron
Roz  has made a Pork Saltimbocca with Polenta
Y'all enjoy ~
Sandi