- 3 ounces (90 grams) bittersweet chocolate, chopped
- 1/4 cup unsalted butter, cut into pieces
- 3 egg yolks
- 1/3 cup sugar, plus two tablespoons
- 2 egg whites
- Pinch salt
- 3 tablespoons flour
- 1/2 cup whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon grated orange rind
Butter and sugar two 4.5-inch ceramic ramekins.
Melt chocolate and butter in a heavy pot over low heat. Cool slightly and stir in egg yolks and 1/3 cup sugar.
Beat egg whites with a pinch of salt and remaining 2 tablespoons sugar until the mixture holds slightly drooping peaks. Fold flour into chocolate mixture and then egg whites. Divide batter between ramekins and refrigerate until needed.
Preheat oven to 375 F.
Bake cakes for 20 to 22 minutes or until tops of cakes have risen and cracked but are still slightly liquid in the middle. Remove from oven and either serve hot as is or run the point of a knife around the edge to help release soufflés. Invert ramekins onto serving plates and leave for 5 minutes or until cakes release.
Combine whipping cream, sugar and grated orange rind in a mixing bowl and whisk or beat just until slightly thickened. Serve with soufflés. Serves 2.