Dark Chocolate Soufflé with Candied Orange & Cream

Jan 28

Dark Chocolate Soufflé

½ cup unsalted butter (1 stick), softened, plus more for coating dish

4 tablespoons sugar, plus more for coating dish

8 ounces bittersweet chocolate (60 percent cacao), chopped

6 eggs, separated, at room temperature

Pinch fine salt

½ teaspoon cream of tartar

Powdered sugar

Candied oranges, slices and chopped

Heavy Cream

Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees.
Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess.
In a bowl, melt chocolate and butter over a pot of simmering water. Remove from heat and let cool only slightly, then whisk in egg yolks and salt.
Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks.
Add sugar, 1 tablespoon at a time, beating until holding stiff peaks and look glossy.
Fold in remaining whites in two additions, then transfer batter to prepared dish.
Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves slightly when dish is shaken gently, about 25 to 30 minutes. (Do not open oven door during first 20 minutes.)
TO FINISH: Dust with powdered sugar and candied citrus.
Serve immediately with chopped candied citrus and fresh cream.