Chcocolate Souffle with chocolate sauce and whipping cream

1 Cup Whole milk
4 Tablespoons Unsalted butter
Zest of one orange
1 teaspoon Vanilla extract
3/8 Cup All purpose flour
4 eggs, separated and at room temperature
2 Tablespoons Dark cocoa powder
¼ Cup Sugar
1 Cup Heavy cream for whipping
1 bar 60% dark chocolate
Hershey’s sauce in equal amount to dark chocolate

Separate eggs and place in a warm place. Preheat oven to 400 degrees (375 for convection oven). In a medium saucepan, bring the milk, butter, orange zest, and vanilla to a boil. Add in the flour and cocoa and whisk until thoroughly mixed. It will thicken quickly as it boils. Transfer to a mixing bowl and mix with an electric mixer or beater for about 3 minutes or until smooth. Add the egg yolks and mix for one more minute. Transfer to a large bowl in a warm place. Wash the mixing bowl, then use it to whip the egg whites (using an electric beater or mixer). Whip on high until the eggs start to turn white, then add the sugar until soft peaks form. Add half the whites to the batter and mix well. CAREFULLY fold in the remaining egg whites, being careful not to over mix.

Coat 6 (or 9 for ingredients below) 4-inch (6-ounce) ramekins (or soufflé dishes) with nonstick spray and sprinkle with sugar so that it sticks to the sides. Pour the excess sugar out and fill with the souffle mixture, being careful not to spill it over the sides (fill just below the rim of the dishes). Bake for 20 minutes.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user RICK2SKI.