- 2 2 2tablespoons TABLESPOON_USVolumeunsalted butter
- 4 4 4tablespoons TABLESPOON_USVolumesugar
- 4 4 4ounces OUNCE_USVolumebittersweet chocolate, cut into small pieces
- 4 4 4eggs, separated
- 2 2 2tablespoons TABLESPOON_USVolumeorange liqueur
- 3 3 3egg whites
- 1/2 .5 .5lemon, juiced
- Powdered sugar, for garnish
- Unsweetened whipped cream
- Preheat the oven to 400°F. Butter 6 (1-cup) soufflé dishes and dust them with about 2 tablespoons of the sugar. Chill them in the refrigerator until needed.
- Melt the chocolate in a metal bowl set over a double boiler. Remove the bowl from the heat and stir in the egg yolks and the liqueur.
- In a clean bowl, using a wire whisk or an electric beater, beat all 7 egg whites until they form soft peaks when the whisk or beaters are lifted out. Beat in the lemon juice and the remaining 2 tablespoons sugar. Continue beating the whites until they form stiff peaks that are still very shiny. Stir a quarter of the beaten whites into the chocolate mixture, and then gently fold in the remaining whites.
- Fill the buttered and sugared soufflé dishes with the soufflé mixture. Run your thumb around the inside edge of each dish to make a shallow, uniform depression all along the rim of the mixture, so that the soufflés will form hat shapes when they rise. Put the dishes in the oven and bake until the edges are set but the middles are still soft, 8 to 10 minutes.
- Carefully transfer each soufflé to a napkin-lined dessert plate. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each soufflé. Serve immediately.
A delicious, spectacular dessert soufflé is actually very easy to make. Just make sure that you separate the eggs carefully, so that no speck of yolk contaminates the whites, and that you beat the egg whites in a clean bowl with a clean whisk or beater.