For Souffle Base

• 4 tbsp all-purpose flour
• 3 tbsp unsweetened cocoa powder
• ½ cup chopped bittersweet chocolate
• 1 tbsp sugar
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 3 egg yolks
• zest of 1 orange
• 2 tbsp Grand Marnier

For Ramekin Prep

• about 1 tbsp of room-temperature butter
• 1 cup sugar

To Finish the Souffle

• 12 egg whites
• ⅓ cup sugar
• powdered sugar for dusting

Chocolate-Anglaise Sauce

• 2 cups milk
• ⅓ cup sugar
• 3 tbsp unsweetened cocoa powder
• 1 vanilla bean, split lengthwise and scraped
• ¼ cup unflavored ground coffee beans
• 5 large egg yolks
• ¾ cup chopped bittersweet chocolate

Make the Soufflé Base

1. Combine the flour, cocoa powder, orange zest, chopped chocolate, and 1 tablespoon sugar in a small bowl and whisk to combine. In a separate bowl, lightly whisk together the cream, vanilla extract, and 3 of the egg yolks. Pour this mixture into the dry ingredients and whisk until thoroughly incorporated
2. Pour the mixture into a medium-size saucepan and heat on medium-low, stirring constantly until it begins to thicken, approximately 5 minutes. Reduce the heat and stir for about 4 minutes, until the mixture thickens
3. Transfer the mixture to a small bowl and press plastic wrap onto the surface to keep the pastry cream from developing a skin while cooling. Let cool for 1 to 2 hours
4. Preheat oven to 350º (preheat conventional oven to 370º, preheat convection oven to 350º)

Prep Ramekins

1. Fill each ramekin with sugar, then pour out sugar, leaving ramekins with a coating of the sugar

Make the Soufflé

1. Combine the 12 egg whites in a large mixing bowl and beat with an electric mixer until frothed, about 4 minutes
2. After the 4 minutes are up, slowly add ⅓ cup sugar and beat until medium-stiff peaks form.
   Once the sugar is incorporated, speed up the mixing process again until the egg mixture turns into medium peak
3. Once this is done, pour the egg white mixture into the soufflé base and make sure to fold the egg mixture into the base to maintain the fluffiness of the mixture
4. Once the mixture is fully incorporated, the soufflé is ready to be poured in the ramekins for baking
5. Divide the batter evenly among the ramekins and bake for 15 minutes. Serve immediately with Chocolate-Anglaise Sauce (see recipe below)

Chocolate-Anglaise Sauce

1. Prepare an ice bath
2. Combine the milk, sugar, cocoa powder, vanilla bean pod and scrapings, and ground coffee in a medium-size saucepan. Bring to a boil over medium-high heat
3. Reduce the heat to low. Place the egg yolks in a medium-size bowl and whisk about 1/2 cup of the hot liquid into the yolks to temper them. When well incorporated, pour the yolk mixture back into the pan and stir the mixture constantly with a wooden spoon until it's thick enough to coat a spoon, about 5 minutes (about 160ºF on an instant-read thermometer)
4. Place the chopped chocolate into a bowl, pour the warm mixture over the chocolate, and whisk to emulsify. Strain the mixture through a fine-mesh sieve into the bowl in the ice bath and stir until it has cooled. Serve at room temperature

Adapted from Wine Mondays, by Frank McClelland and Christie Matheson. (c) 2008, used by permission from The Harvard Common Press