No-stress chocolate souffle

Yield: 8 -10

Measure Ingredient
8 ounces Semi-sweet chocolate
8 ounces Bittersweet chocolate
9 \N Eggs
1 cup Butter or margarine
1⅔ cup Sugar
3 tablespoons Grand marnier; other liqueur or brewed coffee

Melt chocolate and butter together. When cool, add liqueur or coffee.

Separate eggs. Beat yolks and sugar for 10 minutes. Beat whites until stiff. Fold ⅓ yolks into chocolate; then ⅓ whites; repeat until all are incorporated. Pour into greased and floured 9-10 inch springform pan. Bake at 350 for 25-30 minutes. Refrigerate for at least 4 hours. Serve with whipped cream or powdered sugar.

Posted to JEWISH-FOOD digest by "Barbara Wand" <bwand@...> on Jan 20, 1999, converted by MM_Buster v2.0l.

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