Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 teaspoon | butter; room temperature |
| ½ cup | sugar |
| 8.00 ounce | semi-sweet chocolate; finely chopped |
| 4.00 large | egg whites |
| 3.00 large | egg yolks |
| ¼ cup | grand marnier |
| 1.00 \N | recipe chocolate grand marnier sauc; e, see * note |
| 1 \N | powdered sugar; in a shaker |
* Note: See the “Chocolate Grand Marnier Sauce” recipe which is included in this collection.
Preheat the oven to 400 degrees. Butter 4 individual ramekins.
Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with ¼ cup of the sugar until stiff and glossy.
Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the Chocolate Grand Marnier Sauce and powdered sugar. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000