Individual Chocolate Souffles (Make Ahead) - cooking recipe

Ingredients

1 -3 tablespoon softened butter (for coating ramekins)
1 -3 tablespoon unbleached cane sugar (for coating ramekins)
8 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, cut in 1-inch chunks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon Creme de Cacao
1/3 cup unbleached cane sugar
2 tablespoons water
3 tablespoons unbleached cane sugar
6 large egg yolks
1 teaspoon grated orange zest
8 large egg whites
1/4 teaspoon cream of tartar

Preparation

Butter (8) 1 cup ramekins, then coat evenly with sugar.
Shake out excess sugar and place in refrigerator until ready to use.
Melt 4 tbsp butter and the chocolate in a double boiler.
Remove from heat, stir in vanilla, salt, and creme de cacao.
Set aside.
In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
Remove from heat.
In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
Continue to beat until yolks are thick and pale yellow (3-5 minutes).
Fold egg yolks into the chocolate along with the orange zest.
Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
Add the cream of tartar, then gradually add 3 TBSP sugar.
Beat until the whites hold a 2\" peak and are glossy.
Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
Gently fold in the remainder of the whites until just incorporated.
Fill each ramekin almost to the rim.
Wipe any filling from the rim with a wet paper towel.
Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
Place oven rack in the middle, preheat oven to 400\u00b0F.
Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
Do not thaw the souffle, as it will not rise properly.
Be careful not to overbake it.