200g semi-sweet chocolate, broken into pieces
3/4 cup unsalted butter, at room temperature (150g)
3 eggs
2 egg yolks
1/4 cup plus 2 tablespoons cornstarch (70g)
1/3 cup all-purpose flour (40g)
For the sauce
1/2 cup cornstarch (90g)
2 tablespoons water
1/4 cup orange juice (60ml)
2 tablespoons unsalted butter, at room temperature
Orange zest, grated from 1 orange
200g semi-sweet chocolate, broken into pieces
3/4 cup unsalted butter, at room temperature (150g)
3 eggs
2 egg yolks
1/4 cup plus 2 tablespoons cornstarch (70g)
1/3 cup all-purpose flour (40g)
For the sauce
1/2 cup cornstarch (90g)
2 tablespoons water
1/4 cup orange juice (60ml)
2 tablespoons unsalted butter, at room temperature
Orange zest, grated from 1 orange
Preheat the oven to 400°F (200°C)
Grease seven 7.5cm-diameter ramekins and coat with cornstarch, tapping off any excess. Reserve
In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter
Remove from heat and whisk until smooth
Let cool
In an electric mixer, beat the eggs, egg yolks, and cornstarch until pale, fluffy, and firm (about 15 minutes)
Add the flour and mix well with a spatula
Fold in the melted chocolate until combined
Distribute the mixture among the ramekins to fill 3/4 of each one
Place the ramekins in a water bath, bringing the water level halfway up the sides, and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean
Prepare the sauce: In a small pan over medium heat, melt the cornstarch and water, stirring occasionally until caramel forms
Add the orange juice in small increments, whisking vigorously
Add the butter and grated orange zest, whisking until smooth
Remove from heat
Let cool slightly before serving with the soufflé
482 calories per serving
