Ingredients

• 25g/1oz butter
• melted
• for greasing
• 75g/2½oz caster sugar
• plus extra for dusting
• 150ml/5fl oz milk
• 100ml/3½fl oz double cream
• 150g/5½oz dark chocolate
• broken into pieces
• ½ orange
• finely grated zest only
• 3 large free-range eggs
• separated
• 15g/½oz cornflour
• 15g/½oz plain flour
• 10g/â…“oz cocoa powder
• 300ml/10fl oz orange juice
• ½ lemon
• juice only
• 100g/3½oz caster sugar
• 2 tbsp orange liqueur

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them.
• For the soufflé
• gently heat the milk in a saucepan until almost boiling then set aside. Meanwhile
• in a separate saucepan
• heat the cream and chocolate until the chocolate is melted. Beat until thick and glossy
• stir in the orange zest and set aside to cool.
• Whisk the egg yolks with 50g/1¾oz sugar until creamy. Sieve the cornflour
• plain flour and cocoa together
• then sprinkle over the egg yolks and beat until smooth. Pour the milk over the yolk mixture
• stirring constantly
• then transfer back to the saucepan. Stir over a low heat until thickened a little
• then leave to cool
• whisking regularly to make sure it doesn’t develop a skin. Beat in the melted chocolate mixture.
• Whisk the egg whites in a clean bowl until soft peaks form. Beat in the remaining 25g/1oz sugar a teaspoon at a time until the mixture is stiff and glossy. Carefully fold the egg whites into the chocolate mixture a third at a time
• incorporating them fully before adding any more.
• Divide the mixture between the ramekins
• flattening the top with a palette knife. Put the ramekins on a tray and bake for 12–15 minutes
• or until well risen with a slight wobble in the middle.
• Meanwhile
• for the sauce
• put the orange juice
• lemon juice and sugar in a saucepan. Heat gently
• stirring constantly
• until the sugar is dissolved. Increase the heat a little and simmer for a few minutes
• or until it reaches a syrup consistency. Stir in the orange liqueur a tablespoon at a time and mix well.
• Serve the soufflés immediately with the sauce on the side for diners to pour into the centre of the soufflés.