Chocolate Soufflé Cake with Orange Caramel Sauce

Ingredients

• 1 ¹/₆ cups superfine granulated sugar
• 9 ounces fine-quality bittersweet chocolate (not unsweetened)
• 16 tablespoons unsalted butter
• 3 navel or Valencia oranges
• 6 large eggs

Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper. Melt butter and chocolate together in a heavy sauce...

View full recipe at Epicurious