Ease of Preparation: Hard
Yield: 1 large soufflé (6 portions)
Ingredients:
- 3 ½ ounces (102 g) butter, melted, plus extra for coating ramekins
- 10 ¼ ounces (294 g) sugar, granulated, divided, plus extra for coating ramekins
- 3 ½ ounces (102 g) all-purpose flour
- ¾ ounce (21 g) salt
- 20 ounces (564 g) milk, whole
- 1 vanilla bean, scraped
- 1 orange, zested
- 14 ¼ ounces (405 g) dark chocolate, 70%
- 7 ¼ ounces (204 g) egg yolks
- 12 ounces (336 g) egg whites
- Powdered sugar, to dust
Method:
Preheat oven to 375 F (190 C).
Butter each ramekin thoroughly.
Swipe the butter from the bottom of the ramekin to the top with a brush to form ridges before adding sugar.
Add sugar to the ramekin. Turn ramekin on its end and rotate it to allow the sugar to adhere to all of the buttered surface.
In a bowl, combine flour, butter, and salt fold the ingredients together with your hands until incorporated.
In a small pot, combine milk and sugar, and bring to a simmer on medium heat.
Add in the vanilla and orange zest.
Add the flour and butter mixture to the hot milk and whisk until dissolved.
Cook for 7 minutes on low heat or until the mixture has a thick, smooth texture.
Add chocolate and stir until melted and well incorporated to make chocolate base.
Remove from heat and let base mixture rest for 10 minutes.
Add egg yolk to chocolate base and whisk until well incorporated.
Let rest 5 minutes.
Make the meringue. In a medium bowl, use a whisk to whip the egg whites into a light foam.
Add sugar and continue to whisk until stiff peaks form. This may take several minutes.
Gently fold this finished meringue into the rested soufflé base in three stages. Fold until uniform, but do not over mix.
Transfer the meringue-base mixture into the soufflé mold leaving a ½-inch (1 cm) space from the top.
Place the ramekin on a baking sheet and bake for 40 minutes.
Reduce heat to 325 F (160 C) and continue to bake for 20 minutes, until soufflé is risen and firm.
Serve immediately, dusted with powdered sugar.
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