Dark Chocolate Skillet Soufflé with Tonka Bean Cream
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.
Dark Chocolate Skillet Soufflé
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- Butter for greasing the skillet
- 2 tablespoons granulated sugar
- 1 cup milk, can sub almond milk
- 8 ounces dark chocolate, shaved
- 6 large egg whites, save 3 yolks
- 1 cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 1 ½ tablespoons vanilla
- ¼ teaspoon sea salt
Tonka Bean Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tonka beans, grated
- Preheat the oven to 400 degrees. Butter a 9-inch skillet and sprinkle the 2 tablespoons of sugar over the butter.Butter for greasing the skillet, 2 tablespoons granulated sugar
- 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 well.1 cup milk, 8 ounces dark chocolate
- Put the egg whites in a large metal bowl and beat them 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.6 large egg whites, 1 cup granulated sugar
- Whisk the egg yolks in a small bowl 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 cornstarch, vanilla, and sea salt into the chocolate.3 large egg yolks, ¼ cup cornstarch, 1 ½ tablespoons vanilla, ¼ teaspoon sea salt
- Whisk a ½ cup of the egg whites 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.)
- Fill the prepared 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 degrees. Bake for 18-22 minutes, or until the soufflé has risen above the top of the skillet, the top is firm but the inside is still soft. Serve immediately.
- While the souffle is baking, 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.1 cup heavy cream, ¼ cup powdered sugar, 2 tonka beans