Try imagining a culinary world without eggs. Having trouble? Okay, try imagining not having many of your favourite foods, terrifying I know. I think we often taken the humble egg for granted. Admittedly standing alone, an egg doesn’t look like much, but when applied properly an egg can work magic! Eggs are culinary workhorses; they can thicken, emulsify, set, leaven and lighten. Eggs cross culinary lines working in both sweet and savoury applications. If that isn’t enough for you, they cook quickly making a great fast fire breakfast, lunch or dinner on busy week days!

Since I have already shown you a savoury soufflé recipe in my last blog, I thought it was only fair I created a sweet soufflé recipe for this blog. This chocolate soufflé is delicate and rich all in the same spoonful. I added just a touch of fresh vanilla and cardamom, one of my favourite spices to pair with chocolate to this recipe. They play a great supporting cast to the dark chocolate and really round out the performance.

Like I said in my last blog a soufflé is a great test of any cooks skills, so fret not if your first attempt doesn’t quite turn out the way you had hoped! It means you get to try and taste it again!

Happy Cooking!
Chef Ryan Skelton

Chocolate and Cardamom Soufflé
Makes 6 Soufflés
Prep time: 45 minutes
Total time: 60 minutes

375 ml milk
½ vanilla bean, split
1 tsp (5 mL) cardamom
¼ cup (60 mL) sugar, divided
1/3 cup (75mL) Compliments All Purpose Flour [1]
6 large Compliments Eggs [2], separated
6 oz Compliments Swiss Dark Chocolate [3], finely chopped
2 tbsp (30 mL) coffee liqueur
1 tbsp (15 mL) melted unsalted butter
4 tbsp (60 mL) sugar
Icing sugar for dusting

Nutritional Analysis per Serving:
Energy: 390 (kcal)
Protein: 12 g
Fat: 17 g
Carbohydrates: 47 g

1. Combine the milk, vanilla and cardamom in a heavy sauce pan, heat through and let steep while you prepare the other ingredients and the ramekins. Brush the inside of the ramekins with the melted butter and coat the inside of each with sugar, set aside on a baking tray until needed.
2. In a small bowl whisk together the egg yolks, 3 tbsp (45 mL) sugar and flour until smooth. Temper the egg yolks buy mixing in some of the hot milk, and then stir the egg mix back into the saucepan with the rest of the milk, cook stirring constantly over medium low heat, until the custard is thick. Do not let it boil! Remove from the heat stir in the chocolate until melted and add the liqueur, let cool to room temperature and remove the vanilla bean.
3. Pre-heat your oven to 425°F (218°C). In a very clean bowl with a very clean whisk, whip the egg whites to stiff peaks with the remaining 1 tbsp (15 mL) of sugar. Gently fold the egg whites into the chocolate custard base and spoon the mix into the prepared ramekins until they are almost completely filled, smooth the top with a spatula and transfer them to the oven. Bake for 12 minutes, carefully remove the ramekins from the oven, lightly dust them with a little icing sugar and serve immediately.