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Joined Date: Aug 06, 2010
"The anglaise makes this dessert! Due to budgetary reasons, I improvised and used coffee instead of espresso and no vanilla bean, just pure vanilla extract. It still tasted great. Also, the souffle was very sweet using the semisweet chocolate. I would try bittersweet next time to lessen the sweetness. We served Hagen Dazs vanilla bean with this and the three flavors were dynamite! Be sure to bake the right amount, even if it looks underdone. I kept baking it noticing that it looked very loose and runny and it turned out very cakey. I prefer souffles to be light and airy. Great dessert!