Chocolate Orange Souffle
2010-02-13
Chris Shenton
Serves 2

Some recipes use cream, some milk, some use flour, some make a roux,
some used neither milk/cream nor flour; wft? How 'bout something with
as few ingredients as possible: chocolate, eggs, and some orange liqueur?

La Gasse's makes 5 1/2-Cup ramekins so I'm cutting it in half.

http://www.foodnetwork.com/recipes/emeril-lagasse/jks-chocolate-souffles-with-chocolate-grand-marnier-sauce-recipe/index.html

About.com's makes 6 unspecified-size ramekins.  
http://frenchfood.about.com/od/desserts/r/chocsouffles.htm


1	tsp	Butter, unsalted, softened, for ramekins
2	tsp	Sugar, for dusting ramekins

3	ounces	Chocolate, semisweet, finely chopped
1	large	Egg Yolk
1	Tbs	Orange Liqueur (e.g., Grand Marnier)

2	large	Egg whites
1	pinch	Cream of Tartar
1	pinch	Salt
2	Tbs	Sugar

Heat oven to 375F

Butter 2 ramekins, dust with sugar, toss excess; set asside.

Melt chocolate on double boiler, remove from heat, remove from heat.
Whisk Egg Yolks into melted chocolate.
Whisk in Orange Liqueur.
You can hold this at this point.

In separate bowl, beat Egg Whites with Cream of Tartar and Salt
until they forming glossy peaks.
Continue beating while adding Sugar, until holding stiff glossy peaks.

Fold 1/3 Egg whites into chocolate to lighten,
then fold the rest in until no white streaks.

Spoon mixture into ramekins, filling almost to top.
About.com says you may allow to rest up to 30 minutes.
Place on baking sheet and bake until puffed,
12-15 (about.com) or 18-22 (la gasse) minutes.