115g unsalted butter, plus extra, softened, to grease
65g granulated sugar, plus plenty extra to coat the ramekins
225g best quality 70% dark chocolate, chopped into small shavings
4 large eggs, separated, plus 2 extra whites, at room temperature
1tbsp Grand Marnier or other orange liqueur (optional)
Pinch fleur de sel
1⁄4tsp cream of tartar, if needed (see Cook’s note)
Method
Preheat the oven to 190C/ 170C F/Gas 5. Generously grease the insides of eight 240ml ramekins, to the top of the rim, with the softened butter. Working with one at a time, use your fingers to make vertical stripes in the butter along the inside wall of each ramekin – this will help the soufflés to rise higher. Add 1-2tbsp sugar to each, turning the ramekins to make sure the sugar coats the entire inside surface, then discard any excess. Set aside.
Heat a medium pan with around 2.5cm water and bring to a bare simmer over a low heat. Balance a heatproof bowl over the pan, without touching the water. Add the chocolate and butter to the bowl and slowly melt together over a low heat, stirring constantly with a spatula, adjusting the heat to make sure steam doesn’t get into the chocolate as it melts, which could cause it to seize. Once melted, remove from the heat and let the mixture cool slightly for just 1-2 minutes. Whisk in the egg yolks, orange liqueur, if using, and salt to combine. Transfer the mixture to a very large bowl.
Put the egg whites in a clean copper egg bowl, if you have one. If using a non-copper bowl, add the cream of tartar with the whites. Beat with a hand-held whisk, then gradually add the sugar, a little at a time, as you beat. Continue to beat by hand until firm peaks form, and when lifting the whisk out creates a peak of fluffy white that stands straight up if you turn the whisk tines up. It’s important not to overwhip or the eggs will deflate faster.
Using a large spatula, transfer 2-3 scoops of egg white to the chocolate mixture and carefully fold in. Once almost incorporated, add the remaining egg white and repeat the folding process until blended, making sure to combine the batter from the very bottom of the bowl. It’s better still to see streaks of egg white throughout rather than overfolding, which will prevent the soufflé rising well.
Using a large spoon, transfer the mixture to the ramekins, filling each to 6mm from the top, and gently smooth flat. The batter will fill 6-8 ramekins, depending on how puffy your egg whites are. If you’re using a ramekin with an inside rim, use a finger to wipe the inside edge of just the inner top ring of each ramekin clean, leaving a roughly 12mm channel along the outside of the batter. If making ahead, transfer the filled ramekins to the fridge, uncovered, for up to 6 hours.
Transfer the soufflés to a 33x46cm baking tray and bake for 12-14 minutes until the batter has risen and the tops are set (14-16 minutes if baking directly from the fridge). Serve immediately, before the air escapes and the soufflés fall.
COOK’S NOTE
The cream of tartar isn’t necessary if whipping the whites in a copper bowl.
Recipes and photographs taken from French at Heart by Marjorie Taylor and Kendall Smith Franchini, photography by Anson Smart, (Abrams, £30)
