Ingredients
- 5tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks)
- 1tablespoon granulated sugar, plus 1/3 cup
- 8ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
- 1/8teaspoon table salt
- 1/2teaspoon vanilla extract
- 1tablespoon orange liqueur, preferably Grand Marnier
- 6 large egg yolks
- 8 large egg whites
- 1/4teaspoon cream of tartar
Directions
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Adjust oven rack to lower middle position and heat oven to 375 degrees. Butter inside of 2-quart soufflé dish with the 1 tablespoon softened butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use.
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Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla, and liqueur; set aside.
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In medium bowl, beat yolks and remaining sugar with electric mixer set on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture. Clean beaters.
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In medium bowl, beat whites with electric mixer set on medium speed until foamy. Add cream of tartar and continue to beat on high speed to stiff, moist peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)
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Vigorously stir one-quarter of whipped whites into chocolate mixture. Following illustrations below, gently fold remaining whites into mixture until just incorporated. Spoon mixture into prepared dish; bake until exterior is set but interior is still a bit loose and creamy, about 25 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.