At Secrets Silversands Riviera Cancun, our guests are always raving about our signature dessert, the Aztec Soufflé served at our Mexican restaurant, El Patio. It is a truly decadent dessert, offering a wonderful balance of rich Mexican chocolate and a creamy vanilla sauce.
Now you can make this delicious dessert at home! Here’s our recipe for the Aztec Soufflé.
- Cooking spray
- 3 tablespoons granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup fat-free milk
- 3 ounces Mexican chocolate, coarsely chopped (try Ibarra, found in gourmet and Hispanic grocery stores)
- 1 teaspoon vanilla extract
- 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
- 1 large egg yolk
- 1/4 teaspoon cream of tartar
- 6 large egg whites
- 2 tablespoons granulated sugar
Vanilla Sauce Ingredients:
- 1 1/4 cups 1% low-fat milk
- 1 tsp vanilla extract
- 3 tablespoons sugar
- 2 large egg yolks
- 1 dash of salt
- Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
- Combine 1/2 cup granulated sugar, cocoa, flour, salt, and pepper, if desired, in a medium saucepan.
- Gradually add milk, stirring with a whisk until smooth.
- Bring to a boil over medium-high heat; cook 1 minute, stirring constantly.
- Remove from heat; add chocolate, stirring with a whisk until smooth.
- Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
- Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy.
- Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
- Bake at 375° for 30 minutes or until puffy and set.
- Heat 1 1/4 cups milk and vanilla in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently.
- Remove from heat; let stand 30 minutes.
- Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk.
- Gradually add milk mixture to the egg mixture, stirring constantly with a whisk.
Return milk mixture to pan and heat over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk.
- Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly.
Serve the warm chocolate soufflés with the vanilla sauce and enjoy!