Chocolate-Orange Soufflé Cakes
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Makes 2 servings
1/4 cup plus 1 tablespoon granulated sugar, divided
1 tablespoon cornstarch
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup milk
2 ounces high quality bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, at room temperature
1 large egg yolk
1/2 teaspoon grated orange zest
1 tablespoon orange flavored liqueur, such as Grand Marnier, or orange juice
1/2 teaspoon vanilla
2 large egg whites, at room temperature
1 large navel orange, peeled, cut between membranes into individual
segments, chilled
Confectioner's sugar, for dusting
- Position a rack in the center of the oven and preheat to 400° F. Butter
inside of two 300ml (about l l/3 cups) custard cups and sprinkle with l tablespoon
sugar, tapping out excess sugar. Place prepared custard cups on a baking sheet.
- In a small saucepan, combine cornstarch, remaining 1/4 cup sugar and
salt. Gradually whisk in milk to dissolve cornstarch. Cook, whisking often, over
low heat, until thickened and simmering. Remove from heat. Add chocolate and butter.
Let stand for 3 minutes, then whisk until smooth and melted. Whisk in egg yolk,
orange zest, Grand Marnier, and vanilla. (The souffle can be prepared up to this point 2
hours ahead of time. Place a buttered round of waxed paper directly on the surface of
the chocolate mixture and let stand in a warm place. The mixture must be warm, but not
hot, before proceeding. Cook very gently over low heat, stirring constantly, if
necessary, to reheat.)
- In a medium, grease-free bowl, using a hand-held mixer set at
medium-high speed, beat egg whites until stiff, but not dry. Stir about one-fourth of
the whites into chocolate mixture to lighten. Transfer mixture into bowl of egg whites.
Using a rubber spatula, fold until combined. Transfer to the prepared ramekins.
- Bake until souffles are puffed and a toothpick inserted in center comes
out clean, about 20 minutes. Remove from oven and let stand for 5 minutes.
- Run a knife around insides of ramekins to release. Invert onto two
dessert plates and unmold. Sift confectioner's sugar over plates and cakes to dust
completely. Arrange orange segments next to each cake. Serve warm.
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