Chocolate Souffle

Name: Chocolate Souffle
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 5 tablespoons, unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks); 1 tablespoon, granulated sugar, plus 1/3 cup; 8 ounces (227 grams), bittersweet chocolate or semi-sweet chocolate, chopped coarse; 1/8 teaspoon, table salt; 1/2 teaspoon, vanilla extract; 1 tablespoon, orange liqueur, preferably Grand Marnier; 6 , large egg yolks; 8 , large egg whites; 1/4 teaspoon, cream of tartar

Desserts or Baked Goods
French
Chocolate
Puddings, Custards, Gelatins, & Souffles
Valentines Day

Appears in Cook's Illustrated September/October 1996, America's Test Kitchen TV

The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.

SERVES 6 to 8

TIME 1 hour

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