Directions:
Heat the milk to just below boiling point. Whip egg yolks, orange zest,flour and sugar together until smooth and creamy. Pour boiling milk on to this batter. Stir until blended. Cook over a low heat continually stirring until the mixture coats the back of a wooden spoon thickly. Add coarsely grated chocolate. Remove from the heat and when chocolate has dissolved, beat thoroughly. Stir in orange liqueur and turn into a roomy bowl.
Soften gelatine in orange juice over a very low heat. When syrupy fold into the mixture. Cool, then add lightly whipped cream, then the stiffly whipped whites and lastly place bowl inside an outer bowl of crushed ice. Whip until the mixture begins wrinkle and leaves streaks on the base of the container. Leave the mixture to thicken slightly before pouring into the mould. Turn into 6" diameter prepared soufflé mould with a 5cm collar of lightly oiled foil (see below)
To prepare the soufflé mould: surround a 6" diameter soufflé mould with a double folded band of foil which rises 2 ½" above the rim. Secure in position with string or an elastic band on the outside. Pour in mixture. Refrigerate overnight until set and peel away foil band easily.
Chocolate puddings of any kind are always popular, and foil enables you to serve the dish with the pudding mixture standing higher than the rim of the soufflé dish. Foil is much easier to handle, and makes a firmer support for the chocolate mixture than the traditional greaseproof band which cooks have always had to use before when making a dish of this kind.