For the soufflé
200g of dark chocolate, chopped
3/4 cup unsalted butter at room temperature (150g)
3 large eggs
3 egg yolks
1/4 cup plus 2 tablespoons cornstarch (70g)
5 tablespoons all-purpose flour (40g)
For the sauce
1/2 cup cornstarch (90g)
2 tablespoons water
1/4 cup orange juice (50ml)
2 tablespoons unsalted butter at room temperature
Grated rind of 1 orange
For the soufflé
200g of dark chocolate, chopped
3/4 cup unsalted butter at room temperature (150g)
3 large eggs
3 egg yolks
1/4 cup plus 2 tablespoons cornstarch (70g)
5 tablespoons all-purpose flour (40g)
For the sauce
1/2 cup cornstarch (90g)
2 tablespoons water
1/4 cup orange juice (50ml)
2 tablespoons unsalted butter at room temperature
Grated rind of 1 orange
Preheat the oven to 200°C (hot)
Butter seven 7.5cm diameter ramekins and dust with cornstarch, discarding excess
Prepare the soufflé: in a small bowl, over simmering water, melt the chocolate and butter together
Remove from heat and mix until smooth
Au naturel
In a stand mixer, beat the eggs, yolks, and cornstarch until pale, fluffy, and holds shape
Add the flour and mix well with a spatula
Join the melted chocolate mixture and beat in high speed for 5 minutes or until thickened
Distribute the mixture among the prepared ramekins, filling 3/4 of their capacity
Bake them in a water bath at 200°C (hot) for 20-30 minutes or until a toothpick inserted into the center comes out clean
Make the sauce: in a pan, combine the cornstarch and water
Heat over medium heat to caramelize
Slowly add the orange juice, stirring vigorously
Add the butter and mix until melted
Au naturel
Unmold the soufflé while still warm and serve with the sauce
527 calories per serving
