French Chocolate Souffle

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter and sugar a 4-cup souffle mold.
  • Preheat oven to 475°F.
  • 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.
  • Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
  • 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.
  • Pour into prepared souffle mold and level with a spatula.
  • 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.
  • Dust with the confectioners' sugar.
  • Serve immediately.
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