SERVES 6 TO 8
To melt the chocolate using a microwave, heat it at 50 percent power for 2 minutes; stir the chocolate, add the butter, and continue heating until melted, stirring once every additional minute. A soufflé waits for no one so be ready to serve it immediately. See the sidebar that follows the recipe.
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4 |
tablespoons unsalted butter, cut into ½-inch pieces, plus 1 tablespoon, softened |
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⅓ |
cup (2⅓ ounces) plus 1 tablespoon sugar |
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8 |
ounces bittersweet or semisweet chocolate, chopped coarse |
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1 |
tablespoon orange-flavored liqueur, such as Grand Marnier |
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½ |
teaspoon vanilla extract |
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⅛ |
teaspoon salt |
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6 |
large eggs, separated, plus 2 large whites |
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¼ |
teaspoon cream of tartar |
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Grease 2-quart soufflé dish with 1 tablespoon softened butter, then coat dish evenly with 1 tablespoon sugar; refrigerate until ready to use.
2. Melt chocolate and remaining 4 tablespoons butter in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, making sure that water does not touch bottom of bowl, stirring occasionally, until smooth. Stir in liqueur, vanilla, and salt; set aside.
3. Using stand mixer fitted with paddle, beat egg yolks and remaining ⅓ cup sugar on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture.
4. Using dry, clean bowl and whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.
5. Using rubber spatula, vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold in remaining whites until just incorporated. Transfer mixture to prepared dish and bake until fragrant, fully risen, and exterior is set but interior is still a bit loose and creamy, about 25 minutes. (Use 2 large spoons to gently pull open top and peek inside.) Serve immediately.