Dish: dessert

 Level: easy

 Serves: 4-6

 Time: 45′


500 ml orange juice
144 g egg yolk
120 g castor sugar
90 g flour
240 g dark chocolate
60 ml LADYD Shades of orange
butter melted
icing sugar to decorate

Step 1: Pre-heat the oven to 210°. Brush the ramekins with melted butter using a pastry brush and dust with sugar until well coated. Place in the freezer until you need them. Warm the orange juice.

Step 2: Whisk the yolk with 90 g sugar. After this, whisk in the flour and warm orange juice. Cook on low heat till it thickens. Do not bring it to a boil.

Step 3: Stir in the warm chocolate. Once this is well mixed, stir in the LADYD Shades of orange liquor. Allow the whole mix to cool down.

Step 4: Whip up the egg white with 30g of the sugar in parts to make a stiff meringue. Fold this mix into the cooled chocolate base. Pipe into the ramekins and smoothen the top.

Step 5: Bake at 210° for 12 minutes, till you can see that it has risen and the top is golden brown. With soufflé, make sure you DO NOT touch to check doneness, or the soufflé might collapse. As a final touch, sprinkle icing sugar on top and serve immediately.