I’m celebrating today with a giant piece of this Dark Chocolate Skillet Soufflé and some tonka bean cream for three reasons:
- It’s Monday and the start of my ‘weekend’
- Tomorrow I take my motorcycle liscence test (I’m excited and nervous!)
- The sun is shining and it finally feels like spring is here
Maybe they’re not the best reasons to celebrate but I always feel that any excuse to celebrate is a good excuse. Not that I need an excuse to eat this light, fluffy, airy, chocolaty delicious soufflé but it somehow makes it more fun to have one.
I have a suggestion for you: invite some friends and family over this evening. Make this soufflé. Put the skillet in the middle of the table and pass around some forks. Don’t bother cutting it into slices; just dig in. There’s something extra delicious about sharing a plate (or in this case, a skillet) of dessert. A whole skillet of dessert … oh my goodness … YES!
I served this (aka: slathered this in) some tonka bean cream. I know that tonka beans are sadly illegal in America so I imagine they would be hard to find. If you can find them I highly recommend you getting some. Err, not that I’m suggesting you do something illegal, but they are really really tasty. They’re a little like vanilla and amaretto mixed together. If you can’t source, or don’t want to be caught with these tasty nuggets in your spice rack, just substitute some vanilla and a splash of amaretto.
If you make this Dark Chocolate Skillet Souffle, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 cup milk (can sub almond milk)
- 8 ounces good quality dark chocolate, shaved
- 6 egg whites
- 1 cup sugar
- 3 egg yolks
- ¼ cup corn starch
- 1 ½ tablespoons vanilla
- ¼ teaspoon sea salt
- Butter for greasing skillet (use a vegan margarine to keep this dairy free)
- 2 tablespoons sugar
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tonka beans, grated
- Bring the milk to almost a boil in a medium sized pot over medium high heat. Place the chocolate in a large bowl. When the milk comes to almost a boil pour it over the chocolate. Let the chocolate sit for a few minutes to melt then whisk to combine.
- Put the egg whites in a large metal bowl and beat using an electric beater for 2-3 minutes, or until they are very frothy. Slowly add the sugar and continue beating until the egg whites hold firm glossy peaks, about 7 minutes.
- Whisk the egg yolks to combine and then add them to the chocolate. (The chocolate should be cool enough by now not to curdle the eggs but if it feels very hot then temper the egg yolks by adding a little of the chocolate to the bowl before you add them to the chocolate.) Whisk the corn starch, vanilla and sea salt into the chocolate.
- Whisk a ½ cup of the egg white into the chocolate. Scrape the remaining egg whites into the chocolate and gently fold them in. (Do not whisk in the remaining egg whites; you want them to stay airy.)
- Preheat the oven to 400 degrees. Butter a 9 inch skillet and sprinkle the sugar over the butter. Fill the skillet with the batter to ½ inch from the top.
- Place the soufflé on a baking sheet in the oven and reduce the heat to 375. Bake for 18-22 minutes, or until the the soufflé has risen above the top of the skillet, the top is firm but the inside is still soft. Serve immediately.
- Place the heavy cream, powdered sugar and tonka bean in a medium sized bowl and whisk by hand for about 1-2 minutes, or until it just starts to thicken but is still pourable. Serve the cream on the side and let your guests pour it over their slices. If everyone is digging into the soufflé together pour the cream over once a few bites have been taken.