Special Feature: Products Sally Recommends

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

 


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Earn a chance to win a free cookbook every week: Get Sally's eNewsletter!

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In




Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory