Chocolate-Orange Souffle

2 tablespoons unsalted butter, at room temperature

¼ cup plus 3 tablespoons superfine sugar, divided

¾ cup whole milk

2 egg yolks, at room temperature

1½ tablespoons almond meal

Grated zest and juice of 1 orange (about ⅔ cup juice)

5 ounces bittersweet chocolate, melted and cooled

4 egg whites, at room temperature

Confectioners' sugar, for garnish

Grated orange zest, for garnish

Heat the oven to 350 degrees. Generously coat four 6-ounce ramekins with the butter, then coat them with 2 tablespoons of the sugar, tapping out the excess.

Combine the milk and 1 tablespoon sugar in a small saucepan and bring to a simmer over medium-low heat. Set aside, off the heat.

In a medium bowl, whisk together the egg yolks, almond meal and remaining ¼ cup sugar for about 3 minutes, until pale yellow and fluffy. Whisk in the orange zest and juice until fully incorporated. Slowly add 3 to 4 tablespoons of the hot milk mixture into the yolk mixture in a slow, steady stream while whisking constantly. Return the yolk-milk mixture to the saucepan, return the pan to low heat, and cook, whisking constantly, for 3 to 4 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the melted chocolate. Let the mixture cool completely.

Put the egg whites in a bowl and beat with a stand mixer or handheld mixer on medium-high speed, or by hand with a whisk, until firm peaks form. Using a rubber spatula, gently fold the whites into the chocolate-yolk mixture just until evenly incorporated and no white streaks are visible.

Divide the mixture evenly among the prepared ramekins, filling them almost to the rim. Place the ramekins in a baking pan. Pull out the center oven rack, put the baking pan on the rack, and then carefully pour hot water into the baking pan to reach halfway up the sides of the ramekins. Bake 15-20 minutes, until the soufflés have risen significantly. Remove from the oven and top each soufflé with a light dusting of confectioners' sugar and a light grating of orange zest. Serve immediately.

Serves four.

"The Perfect Egg" by Teri Lyn Fisher and Jenny Park (Ten Speed Press, 2015)