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Chocolate Souffle

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.

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