CHOCOLATE SOUFFLÉ CAKE | EyeSwoon

Ingredients

• 1 stick (4 ounces/115 g) unsalted butter, cut into 8 pieces, plus extra for the pan
• 12 ounces (340 g) fine-quality bittersweet chocolate, chopped
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• ⅔ cup (135 g) sugar, divided
• 5 large eggs, separated and at room temperature
• 1 tablespoon all-purpose flour
• Confectioners powdered sugar, for dusting the cake
• Lightly sweetened fresh whipped cream or crème fraîche, for serving
• 1 Blood orange, Cara Cara orange or Kumquats, for finishing