No-stress chocolate souffle
8 -10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Semi-sweet chocolate |
| 8 | ounces | Bittersweet chocolate |
| 9 | Eggs | |
| 1 | cup | Butter or margarine |
| 1⅔ | cup | Sugar |
| 3 | tablespoons | Grand marnier; other liqueur or brewed coffee |
Directions
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.