1. Butter and sugar a 4-cup souffle mold. 2. Preheat oven to 475°F. 3. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired. 4. Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form. 5. Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate. 6. Pour into prepared souffle mold and level with a spatula. 7. Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch. 8. Dust with the confectioners' sugar. 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
