Chocolate Souffle

This Valentines day it was my treat to my beloved to a 3 course meal made by me, and dessert is obvious on the menu.  But do not want to be anti-social,  and would rather special quality time enjoying more dvds and popcorn, so I want to find something fairly simple to make, and can prepare in advance - and this chocolate souffle is the perfect idea!

Make: 6
Time: 10mins preparation, 20mins cooking

Ingredients:
Butter, for greasing

3Tbspn Caster sugar plus extra for sprinkling
175g Plain chocolate, chopped
150g Butter, cut into small pieces
4 Free Range Eggs (separated)
2Tbspn Orange Liqueur (optional)
1/4tspn Cream of Tartar powder
Icing sugar for dusting

For the white chocolate sauce:
6Tbspn Whipping cream
75g White chocolate, chopped
1Tbspn orange liqueur
grated rind of 1/2 orange

Method:

1)Generously butter six ramekins. Sprinkle each with a little caster sugar and tap out any excess. Put the ramekins on a baking sheet.
2)In a heavy saucepan over a very low heat, melt the chocolate and butter, stirring until smooth. Remove from  the heat and cool slightly, then beat in the egg yolks and orange liqueur, if using. Set aside, stirring occasionally.
3)Pre-heat the oven to 220C. In a clean grease free bowl, whisk the egg whites slowly until frothy. Add cream of tartar, increase the speed and whisk until they form soft peaks. Gradually sprinkle over the sugar, 1 tablespoon at a time, whisking until the whites are stiff and glossy.
4)Stir one-third of the whites into the cooled chocolate mixture to lighten it, then pour the chocolate mixture over the remaining whites. Using a rubber spatula or large metal spoon, gently fold the sauce into the whites. Spoon into the prepared ramekins and put them back on the baking sheet. Bake for 10-12 mins or until well risen.
5)Meanwhile, make the white chocolate sauce. Put the chocolate and cream into a small pan. Stir over a low heat until melted and smooth. Remove from the heat and stir in the liqueur and orange rind, then pour into a serving jug. Serve the souffles as soon as they are cooked, dusted with icing sugar and accompanied by the white chocolate sauce.

Note: i did not have orange liqueur or orange rind but i still made it and it all tasted lovely, but at the end whatever flavour liqueur - its personal preference.

Happy Baking!