- 5 tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into ¼ inch chunks)
- ⅓ Cup granulated sugar, plus 1 tablespoon for coating the dishes
- 8 ounces bittersweet chocolate, chopped coarse
- ⅛ Teaspoon table salt
- ½ teaspoons orange liqueur
- 6 large egg yolks
- 8 large egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons confectioner’s sugar
- Preheat oven to 350⁰ F.
- Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use. We use HIC Porcelain Soufflé Dishes Click Here
- Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.
- Bring ⅓ cup sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.
- In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner’s sugar and continue beating until stiff peaks form.
- Vigorously stir one quarter of the shipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.
- Fill each ramekin almost to the rim, wiping the excess filling from the rim. Bake the soufflé until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or soufflé will collapse).