Ingredients

• 4 tbsp double cream
• ½ orange
• juice and finely grated zest only
• 250g/8 oz plain chocolate
• finely chopped
• 90g/3 oz caster sugar or vanilla sugar
• 4 egg yolks
• 6 egg whites
• pinch of salt
• icing sugar
• for dusting
• unsalted butter
• caster sugar
• whipped cream
• Grand Marnier

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Butter 6 small ovenproof soufflé dishes or ramekins
• each large enough to take 200-300ml (1/3-½ pint) and dust with caster sugar.
• Put the cream
• orange zest and juice into a saucepan large enough to take the chocolate
• and bring up to the boil.
• Tip the chocolate in
• then draw off the heat and stir until melted.
• Now stir in the sugar
• then the egg yolks
• one at a time.
• Whisk the egg whites with the salt until stiff. Fold into the chocolate sauce.
• Pour into the prepared soufflé dishes
• then slide them straight into the freezer (covered with cling film) or into the hot oven.
• Bake for 15-20 minutes (for unfrozen) or 20-25 minutes (for frozen) until well risen.
• Dust with icing sugar and serve at once with some whipped cream
• mixed with a few splashes of Grand Marnier.