1 Tbsp. butter, softened
1 Tbsp. sugar

  • Grease 2-quart soufflé dish with butter and coat with sugar.
  • Refrigerate until ready to use.

4 Tbsp. butter
8 oz. bittersweet or semisweet chocolate, chopped
1 Tbsp. orange liqueur
1/2 tsp. vanilla extract
1/8 tsp. salt
1/3 cup sugar
6 egg yolks

  • Melt butter and chocolate in double boiler until smooth.
  • Stir in liqueur, vanilla, and salt.
  • Beat yolks and sugar until thick and pale yellow, then fold into chocolate mixture.

8 egg whites
1/4 tsp. cream of tartar

  • Mix on low speed until foamy.
  • Mix on medium speed until stiff peaks form.
  • Whisk one quarter of egg whites into chocolate mixture until combined.
  • Fold in remaining egg whites until just combined.
  • Transfer to prepared dish and bake at 375°F for 25 minutes.
  • Serve immediately.

Source: Cook’s Illustrated, p. 781.