SKILLET CHOCOLATE-ORANGE SOUFFLÉ
Grating the chocolate fine is key here; we find it easiest to use either a rasp-style grater or the fine holes of a box grater.
Substitute 1 tablespoon grated orange zest for lemon zest and ⅓ cup orange juice for lemon juice. Gently fold 1 ounce finely grated bittersweet chocolate into soufflé batter after incorporating all whites in step 3.