Chocolate Souffle Baked Alaska Crumble

Servings:

8-10 individuals

Ingredients:

For the chocolate soufflé:

• 1 cup (200g) dark chocolate chips
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract

For the baked Alaska:

• 1 cup (240g) heavy cream
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 cup (60g) unsalted butter, softened

For the crumble topping:

• 1 cup (120g) rolled oats
• 1/2 cup (100g) brown sugar
• 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup (55g) unsalted butter, softened

Instructions:

Preheat the oven to 375°F (190°C).

Prepare the chocolate soufflé:

1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. In a separate bowl, whisk together the sugar and egg yolks until light and fluffy.
3. Temper the egg yolks by slowly pouring the melted chocolate into the egg mixture while continuously whisking.
4. Stir in the milk and vanilla extract.

Prepare the baked Alaska:

1. In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat until the sugar dissolves.
2. Remove from the heat and let cool slightly.
3. Stir in the softened butter until fully incorporated.

Prepare the crumble topping:

1. In a separate bowl, whisk together the oats, brown sugar, flour, and salt.
2. Add the softened butter to the dry ingredients and mix until crumbly.

Assemble and bake the soufflé:

1. Pour the chocolate mixture into 8-10 ramekins or small cups.
2. Spoon a layer of the baked Alaska mixture over the chocolate layer.
3. Sprinkle the crumble topping evenly over the baked Alaska layer.
4. Bake for 12-15 minutes, or until golden brown.

Serve warm:

Serve immediately, with each soufflé rising high and proudly displaying its delicious layers.