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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the base, heat the orange juice to lukewarm in a heavy saucepan. | 2. Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the saucepan. | 3. Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from the heat. | 4. Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.). | 5. To prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar. | 6. Preheat the oven to 425°F (220°C). Place a sheet pan in the oven, onto which you will place the soufflés for baking. (This makes it easier to remove the hot soufflé cups from the oven.). | 7. Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim. | 8. Smooth the top of each soufflé with a spatula and bake immediately. | 9. The soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness. | 10. Sprinkle the soufflés with powdered sugar if desired and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	1	pint		-	-	-	-
egg yolk	8			437.92	4.8824	21.5696	36.0944
sugar	4	ounces	granulated	139.4795	26.1723	4.3658	2.1772
purpose flour	3	ounces		75.65	0.0	16.83	0.425
chocolate	8	ounces	bittersweet chopped	1356.264	104.1012	17.6677	96.6848
orange liqueur	2	fluid		-	-	-	-
egg white	16			274.56	3.8544	57.552	0.8976
butter			melted	-	-	-	-
sugar			granulated	139.4795	26.1723	4.3658	2.1772

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.