For the soufflé
200g bittersweet chocolate, chopped
3/4 cup unsalted butter, at room temperature (150g)
3 eggs
3 large egg yolks
1/4 cup plus 2 tablespoons all-purpose flour (70g)
For the sauce
1/2 cup all-purpose flour (90g)
2 tablespoons water
1/4 cup freshly squeezed orange juice (50ml)
2 tablespoons unsalted butter, at room temperature
Orange peel from 1 orange, grated
For the soufflé
200g bittersweet chocolate, chopped
3/4 cup unsalted butter, at room temperature (150g)
3 eggs
3 large egg yolks
1/4 cup plus 2 tablespoons all-purpose flour (70g)
For the sauce
1/2 cup all-purpose flour (90g)
2 tablespoons water
1/4 cup freshly squeezed orange juice (50ml)
2 tablespoons unsalted butter, at room temperature
Orange peel from 1 orange, grated
Preheat the oven to 200°C (hot)
Grease seven 7.5cm diameter ramekins with butter and dust with flour, removing excess
Prepare the soufflé: in a small bowl over simmering water, mix the chocolate and butter until melted
Remove from heat and stir until smooth
Let cool
In a stand mixer, beat the eggs with egg yolks and flour until fluffy and hold their shape
Add the chocolate mixture and beat at high speed for 5 minutes or until thickened
Distribute the mixture among the prepared ramekins, filling 3/4 of each
Place them in a hot water bath and bake at 200°C for 20 to 30 minutes or until cooked through
Make the sauce: in a pan, combine the flour and water
Cook over medium heat until caramelized
Slowly add the orange juice, stirring vigorously
Add the butter and grated orange peel, stirring until thickened
Unmold the soufflé while still warm and serve with the sauce
527 calories per serving
