CHOCOLATE SOUFFLÉwith GRAND MARNIER SAUCE
[Asoufflé is a wonderful dessert to serve guests. Just toast the
almonds for the sauce, organize the ingredients, and prepare the soufflé dishwith its special collar ahead of time. Putthe soufflé in the oven just as you are sitting down for dinner. After dinner, just heat the sauce, add the toasted almonds and enjoy!]
Preparesoufflé dish before mixing soufflé.
Fashiona foil
collar for the soufflé dish. Butterand sugar it before attaching it to the dish. Butter a 1 1/2-quart soufflé dish and sprinkle thoroughly withsuperfine sugar. Wrap the collar around the top of the dish and tie it to secureit.Preparesoufflé
3Tb. butter
1/4cup flour
1/4tsp. salt
1cup milk
2oz. (2 squares) unsweetened chocolate, cutup
4eggs, separated
1/4cup superfine (Bar) sugar
1teaspoon almond extract (optional)
1/8teaspoon cream of tartar
Preheatoven to 325°F.
Meltbutter; blend in flour and salt. Cook1 minute.
Add milk all at once; stir until thickened and bubbly. Add chocolate pieces; stir until melted. Removefrom heat. Beat egg yolks until thick and lemon-colored. Add superfine sugar gradually and the almondextract, if you like. Blend chocolate mixtureinto yolks gradually. Cool slightly. Beat egg whites with cream of tartaruntil stiff but not dry. Fold into chocolate mixture. Pour into a buttered and sugared1 1/2-quart soufflé dish with a foil collar. Bake in a 325°F. oven for 1 hour to 1 hour and 10minutes.
Servewith GrandMarnierSauce:
1/4cup sugar
1 tablespoon cornstarch 3/4 cup orange juice 1/4 cup Grand Marnier Liqueur1/4cup toasted, slivered almonds
Whiskcornstarch into cool orange juice. Mix in sugar. Heatsugar-cornstarch-juice mixture and stirto boiling; add 1/4 cup Grand MarnierLiqueur and1/4 cup toasted slivered almonds. Serve warm.
Serves4 to 5.
This recipe has been kitchen tested.
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