Decadent Chocolate-Orange Soufflé

1. Preheat Oven and Prep Soufflé Dish

Preheat your oven to 375 degrees. While the oven is heating, take a 2-quart soufflé dish and generously grease it with 1 tablespoon of softened butter. Then, sprinkle 1 tablespoon of sugar inside the dish, tilting to coat all sides evenly. Place the prepared dish in the refrigerator to chill.

2. Melt Chocolate and Butter

Melt the 8 ounces of coarsely chopped chocolate and 4 tablespoons of butter in a medium heatproof bowl over a saucepan of simmering water. Stir occasionally until smooth. Once melted, remove from heat and stir in 1 tablespoon of orange-flavored liqueur, ½ teaspoon vanilla extract, and ⅓ teaspoon salt. Set this mixture aside to cool slightly.

3. Prepare Egg Yolks

In a stand mixer fitted with a paddle attachment, beat the 6 egg yolks and ⅓ cup sugar on medium speed for about 3 minutes until thick and pale. Gently fold this mixture into the chocolate mixture until well combined.

4. Beat Egg Whites

In a clean bowl, use the whisk attachment to beat the 8 egg whites and ¼ teaspoon cream of tartar, starting on medium-low speed and gradually increasing to medium-high. Whip until stiff peaks form, which means the peaks should stand straight without collapsing.

5. Fold Egg Whites into Chocolate Mixture

Stir one-quarter of the whipped egg whites into the chocolate mixture vigorously to lighten it. Then, gently fold in the remaining whipped egg whites with a rubber spatula until just combined, being careful not to deflate the mixture.

6. Bake Soufflé

Pour the soufflé batter into the prepared dish. Smooth the top with a spatula, then run your thumb around the inside rim of the dish to create a small trench in the batter. This helps the soufflé rise evenly. Place the dish in the oven and bake at 375 degrees for about 25 minutes. To check for doneness, use two large spoons to gently peek inside the soufflé. The exterior should be set, and the interior should remain creamy.