200g of dark chocolate, broken into pieces
3/4 cup unsalted butter at room temperature (150g)
3 eggs
2 egg yolks
1/4 cup and 2 tablespoons all-purpose flour (70g)
1/3 cup all-purpose flour (40g)
Para the syrup
1/2 cup all-purpose flour (90g)
2 tablespoons water
1/4 cup orange juice (60ml)
2 tablespoons unsalted butter at room temperature
Grated rind of 1 orange
200g of dark chocolate, broken into pieces
3/4 cup unsalted butter at room temperature (150g)
3 eggs
2 egg yolks
1/4 cup and 2 tablespoons all-purpose flour (70g)
1/3 cup all-purpose flour (40g)
Para the syrup
1/2 cup all-purpose flour (90g)
2 tablespoons water
1/4 cup orange juice (60ml)
2 tablespoons unsalted butter at room temperature
Grated rind of 1 orange
Preheat the oven to 400°F (200°C)
Grease and dust with flour seven 7.5cm diameter mini ramekins. Reserve
In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter
Remove from the heat and whisk until smooth
Let cool
Beat the eggs, egg yolks, and all-purpose flour in an electric mixer until light, fluffy, and firm (about 15 minutes)
Add the melted chocolate and beat until thickened (about 5 minutes)
Distribute the mixture among the ramekins to fill about 3/4 of each one
In a water-filled baking dish to cover half the height of the ramekins, bake at 400°F (200°C) for 20-30 minutes or until a toothpick inserted into the center comes out clean
Make the syrup: in a small saucepan, cook the all-purpose flour and water over medium heat, whisking constantly to form a caramel
Add the orange juice and whisk vigorously
Add the butter and grated rind of the orange, whisking until the mixture thickens and the butter melts
Remove the soufflé from the oven while still warm and serve with the syrup.
