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1
To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
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2
Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl.
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3
Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
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4
Cook over medium-low heat, stirring constantly, until the custard is thick.
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5
Do not allow it to boil.
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6
Remove from the heat.
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7
Stir in the chocolate until completely melted.
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8
Stir in the liqueur.
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9
Cover this base mixture with plastic wrap to prevent a skin from forming.
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10
Hold for use at room temperature.
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11
(Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.
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12
).
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13
To prepare the souffles, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
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14
Preheat the oven to 425F (220C).
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15
Place a sheet pan in the oven, onto which you will place the souffles for baking.
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16
(This makes it easier to remove the hot souffle cups from the oven.
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17
).
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18
Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar.
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19
Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins.
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20
The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
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21
Smooth the top of each souffle with a spatula and bake immediately.
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22
The souffles are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes.
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23
Do not touch a souffle to test doneness.
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24
Sprinkle the souffles with powdered sugar if desired and serve immediately.
