Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Chocolate soufflés with orange cream Add to ...

These are similar to making a warm chocolate cake, but refrigerate them overnight before popping them into the oven. It helps take some stress out of preparing the whole menu at once. Ramekins come in many different sizes, so you may find you have enough batter for six. The leftovers are great cold.

  • Preparation time: 15 minutes
  • Ready time: 30 minutes without refrigeration
  • Servings: 4 to 6

Soufflés

4 ounces bittersweet chocolate, chopped

3 tablespoons unsalted butter, cut into pieces

5 egg yolks

1/2 cup sugar

6 egg whites

Pinch of salt

Orange cream

1/2 cup whipping cream

1 tablespoon sugar

1/2 teaspoon grated orange rind

1 tablespoon Grand Marnier or other orange liqueur

Method

Butter and sugar four one-cup, ceramic ramekins.

Melt chocolate and butter in a heavy pot over low heat. Cool slightly and mix in egg yolks and 1/4 cup sugar.

Beat egg whites with a pinch of salt and remaining 1/4 cup sugar until they’re thick and hold soft peaks.

Stir one cup egg whites into chocolate mixture to lighten it. Fold in remaining whites. Divide batter between ramekins and refrigerate until needed.

Whip cream with sugar, orange rind and liqueur. Refrigerate until serving time.

Preheat oven to 400 F. Place soufflés on a baking sheet and bake for 12 to 15 minutes or until tops have risen and are cracked, but still slightly liquidy in the middle. Remove from oven. Serve immediately topped with whipped cream.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories