French Chocolate Souffle

This recipe comes to you from the French Classics, Richard Grausman. Made with Grand Marnier. For the ZWT3. A light chocolate souffle. You may omit the Grand Marnier and theorange zest if you choose. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

•  butter, for souffle mold
•  granulated sugar, for souffle mold
• 4  ounces  semisweet chocolate
• 4  tablespoons unsalted butter
• 4  eggs, separated
• 1  orange, zest of, grated
• 2  tablespoons Grand Marnier
• 1⁄8 teaspoon cream of tartar
•  confectioners' sugar, for dusting

Directions

1. Butter and sugar a 4-cup souffle mold.
2. Preheat oven to 475°F.
3. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
4. Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
5. Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
6. Pour into prepared souffle mold and level with a spatula.
7. Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
8. Dust with the confectioners' sugar.
9. Serve immediately.