oven to 400F, Gas 6. Butter a shallow 1.75 liter ovenproof dish. Pour
the milk into a heavy based saucepan, sprinkle over the semolina and
brown sugar, then heat, stirring the mixture all the time, until boiling
pan from the heat, beat in the orange rind and juice, egg yolks and all
but 15ml of the grated chocolate. Whisk the egg whites until stiff but
not dry, then lightly fold into the semolina mixture in three batches.
Spoon the mixture into the dish and bake for about 30 minutes, until
just set in the center and risen. Sprinkle the top with the reserved
chocolate and the icing sugar, then serve immediately. The base in this
soufflé is an easy to make semolina mixture, rather than the thick white
sauce that most soufflés call for.