- 8
Ingredients
- 8 ouces fine-quality bittersweet chocolate
- 3 sticks (12 ounces) unsalted butter
- 2/3 c sugar
- 5 eggs, 2 whole and 3 separated
- 2 tbsp Grand marnier
- 1 tbso vanilla
- Finely grated zest of 2 oranges
- 3/4 c flour
- 3 tbs cocoa powder
- Pinch of salt
- Whipped cream, for garnish
Preparation
Step 1
Preheat oven to 35. Butter eight 6 ouce souflle dishes or custard cups.
Place chocolate and 2 sticks (8 ounces) butter in top of double boiler placed over (not touching) 1 inch of simmering water. Whisk until chocolate is smooth. Remove from hot water and let mixture cool to lukewarm.
Meanwhile, in a larlge mixing bowl, combine remaining 1 stick butter and 1/3 c sugar. With an electric mixer, beat at medium speed until light and fluffy. One by one add 2 whole eggs and 3 egg yolks (reserve egg whites) beating for a full 30 sec after each addition. Add lukewarm chocolate i=mixture, beating until combined. On low speed, stir in Grand marnier, vanilla, and orange zest until just incorporated.
In a medium bowl, sift flour, cocoa powder, baking powder, and salt. Beat flour mixture into chocolate mixture at low speed until just or 3 tmes to scrape down the sides of bowl.
Place the remaining 3 egg whites in a clean, grease free mixing bowl. With clean beaters, beat on low speed until frothy. Increase speed in medium and gradually add the remaning 1/3 c sugar. When sugar is incorporated increase speed to medium-high and beat until whites bold off but not dry peaks. With a rubber spatula, fold egg whites into chocolate mixture until well combined.
Divide mixture among prepared souffle dishes and place on baking sheet. bake until cakes are firm around edges but a nicek-size area in the center still moves slightly when shakes, about 9-12 minutes (do not overbake). remove fromoven and let cool for 5 minutes. Serve in dishes with whipped crea,