Chocolate Souffle with Orange Sauce

When I first decided to make a chocolate soufflé, I was told by some friends that they were not easy to make. I thought to give it a try anyway - How hard could it be after all? I found out that it is a little more complicated than I envisioned, however, having made it many times now, I have some valuable tips that I will share together with this recipe. I will say this - as much care as you need to take making it, the result is so worth it!  

   

Prep time: 15minutes 

Cook time 15 minutes 

Serve from Oven to Plate with Orange Sauce 

What you will need: (makes 4-6 soufflés) 

For Soufflé:

* 1/2tbsp Unsalted butter, softened 

* 1/4cup Sugar 

* 1/2cup Semi-sweet Chocolate cut into small squares (for ease of melting)

* 3/4cup Heavy cream 

* 4 Egg whites 

* 1/2tsp Cream of Tartar

* Confectioner's sugar (Icing sugar) for dusting 

* 4 -6 Ramekins 

For the Orange Sauce:

* 1/2cup Sour cream 

* 1/4cup Orange Juice 

* 1tbsp Sugar 

* 1tsp Orange Zest

* 1tsp Confectioner's sugar (Icing sugar)

Directions:

 1. Heat Oven to 400dgerees. Coat the ramekins with the softened butter, and then dust them with sugar (using just 2 tablespoons of the 1/4cup of sugar). Set aside.

2. Using a double boiler, heat the cream and the chocolate, until melted. Stir well until smooth. Set aside.

Note: No double boiler? Heat the cream and chocolate in a bowl that will fit on top of a small saucepan (with water). Ensure the water is not touching the bottom of the bowl you are using. Let the water boil, letting the steam rise and heat the bottom of the bowl sitting on top. Melt the chcolate and cream, and stir until fully incorporated. Set aside.  

 

3. Beat the egg whites and cream of tartar, with an electric beater, until soft peaks form. Add the remaining sugar to the egg whites, and continue to beat until stiff peaks have formed.

 

4. Transfer melted chocolate sauce into a bowl, and using a rubber spatula combine the whisked egg whites (in 3 batches)- fold in, with the chocolate mix. Combine well, but do not over stir. 

5. Transfer the mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake at 400degrees for 13-15 minutes. 

TIPS: Do not take the ramekins out of the oven immediately after baking has completed. Turn oven off, and leave for 1 minute more. When taking the ramekins out of the oven be careful to open oven slowly (blasts of cold air tend to deflate soufflé). 

6. Dust with confectioner's sugar once removed from oven. Serve immediately, with Orange sauce. 

7. To make the Orange Sauce: In a small bowl, whisk all ingredients until smooth. Can be served poured over chocolate soufflé, or on the side. 

TIP: Once the soufflé is removed from the oven it is best served from oven to plate with sauce on the side. 

I hope you enjoy this recipe!  It was quick and easy, and really flavorful!

Please leve comments or questions below. 

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