Name: Chocolate Soufflé
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: Soft butter, for greasing the molds; Granulated sugar, for coating the molds; 2 tablespoons butter; 1 tablespoon all-purpose flour; A pinch of salt; 1 tablespoon cocoa powder; 2 tablespoons granulated sugar, plus 3 tablespoons for the egg whites; 1 teaspoon pure vanilla extract; ½ cup milk; 4 ounces 72% dark chocolate; 3 large eggs, separated; Zest of ½ orange; 1 tablespoon Grand Marnier or orange liqueur, optional; Powdered sugar, for dusting; Crème anglaise, optional for serving

Method

20 steps

Preheat oven to 375°F (190°C).
Grease four soufflé molds (4-6 ounce capacity each) with softened butter, coating bottoms and sides evenly.
Sprinkle granulated sugar into each greased mold, rotating to coat evenly, then tap out excess sugar.
In a saucepan over medium-low heat, melt 2 tablespoons of butter.
Add 1 tablespoon of flour and whisk continuously for about 1 minute until it forms a smooth paste (roux).
Add a pinch of salt, 1 tablespoon of cocoa powder, and 2 tablespoons of granulated sugar; whisk for another minute.
Pour in 1/2 cup of milk and whisk until mixture thickens and becomes smooth, about 2-3 minutes.
Remove from heat and add 4 ounces of dark chocolate; stir until melted and smooth.
Add zest of half an orange, 1 teaspoon of vanilla extract, and egg yolks to the chocolate mixture.
Optionally, add 1 tablespoon of Grand Marnier or orange liqueur.
Set aside to cool slightly.
In a separate bowl, whisk 3 large egg whites until soft peaks form.
Gradually add 3 tablespoons of granulated sugar while whisking until glossy, soft peaks form.
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it.
Carefully fold the remaining egg whites into the chocolate mixture until just combined, avoiding deflation.
Divide the mixture evenly among the prepared molds, filling to the top.
Place molds on a baking sheet and transfer to the oven.
Bake for approximately 15 minutes, until risen, set on the outside, with a slight wobble in the center.
Immediately dust with powdered sugar after baking.
Serve immediately, optionally with a drizzle of Creme Anglaise.