Bittersweet Cocoa Soufflé With Orange Blossom Cream Food

BITTERSWEET COCOA SOUFFLé WITH ORANGE BLOSSOM CREAM

Steps:

• Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
• Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.

CHOCOLATE ORANGE LIQUEUR SOUFFLE WITH CHOCOLATE SAUCE

Steps:

• Chocolate Sauce: Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
• Souffle: Preheat oven to 350 degrees F.
• Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
• In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
• In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.