Ingredients:
4 tablespoons (1/2 stick) unsalted butter, cut into half inch sticks
1/3 cup (2 1/3 ounces) granulated sugar
8 ounces bittersweet chocolate or semi-sweet chocolate, coarsely chopped
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur , preferably Grand Marnier
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners’ sugar
Instructions
1.Coat eight 1-cup ramekins with 1 tablespoon butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use.
2. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla/espresso mixture, and liqueur; set aside.
3. Bring the 1/3 cup of sugar and 2 tablespoons water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters.
4. Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners’ sugar; continue beating to stiff peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)
5. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated. Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel. Run your finger around the edge of each ramekin; this will help the souffle to rise more evenly. Cover and freeze until firm, at least 3 hours, but for up to 2 days (you can freeze them longer than two days but may not achieve the same lift upon baking).
6. Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. Top should be firm but center should still be jiggly. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.
Notes:
- Made with Charles on 5/8/2011
- In small oven set at 400 degrees, baked quickly (were ready in <10 minutes, WATCH THE OVEN)
- Serve with a creme anglaise
- Flavor the creme anglaise next time (infuse the cream with orange?)
- Makes ~10 souffles
