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Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce

Pastry Chef Richard Warren,
The Fort Garry Hotel

Serve these single serving soufflés warm from the oven on a bed of fresh orange segments drizzled with orange caramel sauce. Top dessert with a dollop of silky, dark chocolate sorbet. 

Ingredients
Soufflé
5 eggs
1/2 cup butter, melted
1 cup sugar
2 Tbsp orange juice
1 tsp Grand Marnier or Triple Sec
5 oz dark chocolate, melted
1 tsp lemon juice
3 Tbsp sugar

Orange Caramel Sauce
1/2 cup sugar
1/4 cup plus 2 Tbsp water
1 cup pulp-free orange juice
2 tsp cornstarch

Dark Chocolate Sorbet
1 cup soy milk or whole milk
1 cup sugar
1 cup orange juice
200g dark chocolate, chopped
1 tbsp Grand Marnier or Triple Sec

Method
Soufflé
1. Remove eggs from refrigerator and bring to room temperature.
2. Preheat oven to 400˚F.
3. Using a pastry brush coat 6, 5 oz ramekins with melted butter, dust with sugar and place on baking sheet.
4. Separate eggs and set whites aside.
5. In a medium-sized bowl, whisk together egg yolks, orange juice and Grand Marnier.
6. Melt chocolate in a large, heat-proof bowl, over simmering water on stovetop. Remove from heat.
7. Using a wooden spoon, add egg, juice and Grand Marnier mixture into dark chocolate.
8. In a medium-sized bowl, use a hand mixer on high to whip egg whites and lemon juice. Slowly add sugar and whip until stiff peaks form.
9. Gently fold meringue into chocolate mixture in thirds.
10. Carefully pipe or spoon soufflé batter into ramekins.
11. Bake for 6-8 mins, until soufflé rises above ramekin top.

Orange Caramel Sauce
1. In a heavy bottom pot over high heat, cook sugar and 1/4 cup water until it turns dark amber, about 5-7 mins.
2. Slowly add orange juice, reduce heat to medium and cook until sugar is completely dissolved.
3. In a small bowl, use a whisk to combine the remaining 2 tbsp water and cornstarch.
4. Pour cornstarch and water mixture into orange caramel and cook an additional 2-3 mins, until sauce has thickened.
5. Remove from heat and cool in refrigerator.

Dark Chocolate Sorbet
1. In a medium-sized saucepan on medium-high, combine soy milk and sugar. Heat until sugar dissolves.
2. In a separate saucepan on medium-high, heat orange juice.
3. Place dark chocolate in a large bowl. Pour warm orange juice over chocolate followed by soy milk and sugar mixture.
4. Let stand for 2 mins.
5. Using a hand blender on high, combine until smooth.
6. Add Grand Marnier and combine.
7. Chill mixture in refrigerator over night.
8. Add mixture to ice-cream machine and churn until desired consistency, about 45-60 mins.

Assembly
1. Orange segments, orange caramel sauce, soufflé and scoop of sorbet.

Yield 6-8 servings

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