Decadent Chocolate Orange Soufflé

1. Prepare the Soufflé Dish

Preheat your oven to 375 degrees and adjust the oven rack to ensure even baking. Grease a 2-quart soufflé dish with 1 tablespoon of softened butter, dust it with 1 tablespoon of sugar, and place it in the refrigerator to chill.

2. Melt the Chocolate and Butter

Melt 4 tablespoons of unsalted butter along with 8 ounces of chopped chocolate in a medium heatproof bowl set over a saucepan of simmering water. Stir the mixture until it’s smooth and glossy. Once the chocolate and butter have melted together, remove the bowl from heat and stir in 1 tablespoon of orange-flavored liqueur, ½ teaspoon of vanilla extract, and 1/3 teaspoon of salt.

3. Prepare the Egg Yolks

In a stand mixer fitted with a paddle attachment, beat 6 large egg yolks with 1/3 cup of sugar until the mixture becomes thick and pale yellow, which should take about 3 minutes. Gently fold this yolk mixture into the chocolate mixture using a rubber spatula, ensuring that it is well incorporated without deflating the volume.

4. Whip the Egg Whites

In a clean bowl with a whisk attachment, whip 8 egg whites and ¼ teaspoon cream of tartar until they become foamy, which takes about 1 minute. Continue to whip the whites until stiff peaks form, an additional 3 to 4 minutes.

5. Combine Mixtures

Stir one-quarter of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped egg whites using a rubber spatula, being careful to preserve the airy texture.

6. Fill and Bake

Pour the batter into the prepared soufflé dish. For an even rise, wipe the rim of the dish clean and trace a circle around the top of the batter with your thumb. Bake the soufflé in the preheated oven for about 25 minutes. The soufflé is ready when it's fragrant, fully risen, the exterior is set, and the interior remains slightly loose and creamy.