French Chocolate Souffle

• butter, for souffle mold
• granulated sugar, for souffle mold
• 4 ounces semisweet chocolate
• 4 tablespoons unsalted butter
• 4 eggs, separated
• 1 orange, zest of, grated
• 2 tablespoons Grand Marnier
• 1/8 teaspoon cream of tartar
• confectioners' sugar, for dusting

1. Butter and sugar a 4-cup souffle mold.
2. Preheat oven to 475u0b0F.
3. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
4. Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
5. Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
6. Pour into prepared souffle mold and level with a spatula.
7. Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
8. Dust with the confectioners' sugar.
9. Serve immediately.

butter, sugar, chocolate, unsalted butter, eggs, orange, grand marnier, cream of tartar, confectioners

Taken from www.food.com/recipe/french-chocolate-souffle-234038 (may not work)