Yield: 4 servings
|1 \N||butter; for ramekins|
|½ cup||sugar; plus|
|1 \N||extra sugar; to coat ramekins|
|4.00 \N||eggs; separated|
|2.00 tablespoon||grand marnier|
|6.00 ounce||chocolate; melted|
|1 \N||confectioners' sugar; for dusting|
|½ cup||chocolate sauce; for serving|
Preheat oven to 400 degrees. Brush 4 small ramekins with butter, making sure to coat thoroughly, including rims. Coat completely with sugar, gently tapping out any excess. In a mixing bowl whisk yolks, ¼ cup sugar, and Grand Marnier until thoroughly mixed. Stir in melted chocolate. In another bowl, beat egg whites to soft peaks, add remaining sugar and beat just until stiff. Add half of whites to chocolate mixture, stirring to lighten mixture and incorporate completely. Gently fold in remaining whites, keeping batter as light as you can. Some white streaks may remain. Spoon batter into prepared ramekins. Bake 8 to 10 minutes until puffed. Serve immediately, dusted with confectioners' sugar and pass warm chocolate sauce at table. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-070 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
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