Easy and best dark chocolate souffle recipe

A souffle is a slightly baked cake basically made with egg yolks and whisked egg whites mixed with different other ingredients and served as a savory main dish or sweetened as a dessert.Dark chocolate souffle which i would be sharing is one of our family recipe, this is the best and easy was of making a souffle.

Ingredients for making dark chocolate souffle :

1/2 cup sugar

2 teaspoons unsalted butter, softened
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup heavy cream
3/4 ounce semisweet chocolate, finely chopped
Confectioners' sugar

Directions for making dark chocolate souffle :

1. Preheat the oven to 400° F.

2. Grease the ramekin with butter and sprinkle with tea spoon sugar per ramekin

3 take a large metal bowl, set over a pot of simmering water (not touching the bottom of the metal bowl), melt 8 ounces chocolate, stirring it with a whisk from time to time, till u get the consistency. Remove the bowl of melted chocolate from the heat.

4.In another bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy.

5. Whisk the egg yolks into the chocolate bowl one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.

6. fill the ramekin with the chocolate mix, place on baking sheet and bake until they are puffed, for about 20 to 25 mins 

7. While the soufflés are baking, prepare the chocolate sauce, and cover to keep warm.

8. For the chocolate sauce, heat the cream in a small saucepan over high heat. Add the remaining 1 1/2 teaspoons orange-flavored liqueur. Start whisking in the 3/4 ounce chopped chocolate and bring to a boil, whisking constantly. Remove the chocolate sauce from the heat. Serve immediately.

9. Place a ramekin on each of 4 plates and sift confectioners' sugar over the top of each soufflé. Break the tops of the soufflés and spoon in the warm chocolate sauce, allowing it to drip over the sides.