French Chocolate Souffle - cooking recipe

Ingredients

butter, for souffle mold
granulated sugar, for souffle mold
4 ounces semisweet chocolate
4 tablespoons unsalted butter
4 eggs, separated
1 orange, zest of, grated
2 tablespoons Grand Marnier
1/8 teaspoon cream of tartar
confectioners' sugar, for dusting

Preparation

Butter and sugar a 4-cup souffle mold.
Preheat oven to 475\u00b0F.
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.
Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
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.
Pour into prepared souffle mold and level with a spatula.
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.
Dust with the confectioners' sugar.
Serve immediately.