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Chocolate Soufflé

by Sally Bernstein

Serves 4-6

3 ½ squares (ounces) semisweet baking chocolate
2 Tbsp. strong coffee
3 Tbsp. cornstarch
3 egg yolks
1 cup milk
3 Tbsp. Grand Marnier
⅓ cup granulated sugar
2 Tbsp. softened butter
6 egg whites
pinch of salt
1 Tbsp. granulated sugar

Preheat oven to 375°. Butter a 1 ½ quart (6 cups) soufflé mold, and flour with cake flour.

Stir the chocolate and coffee over hot water until melted. In another saucepan beat the cornstarch and 3 Tbsp. of the milk until blended. Beat in the rest of the milk and the sugar. Stir over heat until a boil is reached. Boil and stir 3 seconds. Off heat, beat in the hot melted chocolate. Clean off the sides of the pan and divide the butter over the sauce. Allow to cool.

Beat the 6 egg whites and salt together until stiff, add the sugar. Scrape the chocolate sauce into a bowl. Beat in the 3 egg yolks, one at a time. Add 3 Tbsp. Grand Marnier.

Stir in ¼ of the egg whites, fold in the rest. Put mixture into prepared mold. Bake in the middle of the oven about 45 minutes.

Optional: Sprinkle powdered sugar over the top before you serve.

Serve immediately.

©Sally Bernstein, 2006

 


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