Individual Chocolate Orange Souffles
"These souffles are very rich and luscious. The base can be made ahead, but there's no avoiding the last minute nature of this--you must serve as soon as they are ready. Your guests will, I am sure, find the wait worthwhile."
- Ready In:
- 42mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 pint orange juice
- 8 egg yolks
- 4 ounces granulated sugar
- 3 ounces all-purpose flour
- 8 ounces bittersweet chocolate, chopped fine
- 2 fluid ounces orange liqueur
- 16 egg whites
- butter, melted, as needed
- granulated sugar, as needed
directions
- To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
- Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from the heat.
- Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.).
- To prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
- Preheat the oven to 425°F (220°C). Place a sheet pan in the oven, onto which you will place the soufflés for baking. (This makes it easier to remove the hot soufflé cups from the oven.).
- Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
- Smooth the top of each soufflé with a spatula and bake immediately.
- The soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness.
- Sprinkle the soufflés with powdered sugar if desired and serve immediately.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>