Chocolate Orange Soufflé
- 100g of dark chocolate
- 60mls of double cream
- Zest of half an orange, finely grated
- 2 teaspoons of Cointreau
- 2 egg yolks
- ½ teaspoon of butter for greasing ramekins
- 3 egg whites
- Pinch of cream of tartar
- 2 tablespoons sugar
- ½ teaspoon of powdered sugar ( for dusting)
- Melt the chocolate along with the cream in a bowl, over a saucepan of boiling water, over a low heat on the stove.
- Once the chocolate has melted, add the orange zest and Cointreau.
- Take the sauce off the heat, and allow to cool slightly.
- As soon as the chocolate is tepid, add the egg yolks and stir until smooth.
- Preheat the oven to 190°C/375°F.
- Butter 4 ramekins with a little butter.
- Beat the egg whites in a medium bowl until soft peaks form.
- Add the cream of tartar and the sugar, and beat until you have firm peaks.
- Fold about a quarter of the whipped egg whites into the chocolate.
- Then, gently fold in the remaining whites.
- Spoon the mixture into the buttered ramekins.
- Bake for about 12-15 minutes. The soufflés should be well risen, but with a bit of a wobble in the center.
- Dust the soufflés with powdered sugar.
- Serve immediately, with some whipped cream or vanilla ice-cream.
source : stasty