Arthur's Soufflé Grand Marnier Dark Chocolate Recipe
(please allow 25 minutes for preparation)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Soufflé
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 190°C (375°F).
- 2
Prepare the Ramekins
Butter four ramekins (about 150ml each) and dust them with granulated sugar, tapping out the excess. This helps the soufflés rise evenly.
- 3
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- 4
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks with the granulated sugar until pale and creamy. Add the Grand Marnier and the melted chocolate mixture, mixing until fully incorporated.
- 5
Sift in Flour and Salt
Sift the all-purpose flour and a pinch of salt into the chocolate mixture, stirring gently to combine without overmixing.
- 6
Whip Egg Whites
In a clean bowl, whip the egg whites until soft peaks form. Gradually add a tablespoon of sugar and continue whipping until stiff peaks form.
- 7
Fold Egg Whites
Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
- 8
Fill Ramekins
Spoon the mixture into the prepared ramekins, filling them to the top. Smooth the surface with a spatula.
Baking
- 9
Bake the Soufflés
Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until puffed and set on the outside but slightly soft in the middle.
- 10
Dust and Serve
Once baked, remove from the oven, dust with powdered sugar, and serve immediately while they are still puffed.