As I am discovering more and more, soufflés don’t have to be complicated. These are so easy and just really, really good. The chocolate base is so moist and satisfying! I thought of just adding some orange zest to a basic chocolate souffle recipe and the results were excellent, so try this out.
Here’s what you’ll need (I made half the recipe, which is why you see only three eggs, in this case)
Use good chocolate. I’ve tried cheap stuff and good morsels like Ghirardelli; it does make a difference.
The chocolate base, infused with orange zest. If that doesn’t tempt you, nothing will.
An electric mixer and a pinch of cream of tartar make the egg whites an effortless thing. Why cream of tartar? It’s like an acid salt. Normally, when you whisk egg whites into a stiff mixture, it’s done in a big copper bowl. The copper does something to the whites that helps them form up into a nice consistency. The cream of tartar replicates what the copper bowl does naturally. (Julia Child, ever helpful, taught me this on a re-run of The French Chef I recently saw.)
Fold the egg whites in gently until just smooth.
And bake… not hard at all… and better than any other dessert I’ve manged to make so far!
When you break into these babies, the center should be really moist and rich. And, like, ridiculously good.
- 10 ounces high quality semisweet chocolate morsels
- 3/4 cup heavy whipping cream
- 5 tablespoons sugar
- 2 tablespoons (1/4 stick) unsalted butter
- 1 tablespoon dark rum
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- zest of one orange
- 6 large eggs, separated
- Pinch of cream of tartar
- Powdered sugar
- Combine first 8 ingredients in heavy medium saucepan, reserving some orange zest for later. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat; cool to lukewarm. (Chocolate base can be made 1 day ahead and chilled. Warm it up before use.)
- Preheat oven to 350°F. Smear inside of eight 3/4-cup ramekins with butter and coat with sugar.
- Whisk the egg yolks into lukewarm chocolate base.
- Using electric mixer or by hand, beat egg whites and pinch of cream of tartar in large bowl until soft peaks form. Gently fold egg whites into chocolate base in 3 additions.
- Divide soufflé mixture among prepared ramekins; place on baking sheet. Bake soufflés until puffed but still moist in center, about 15 minutes.
- Sift powdered sugar and some add some additional orange zest over soufflés. Serve immediately.
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