FRENCH CHOCOLATE SOUFFLE
This recipe comes to you from the French Classics, Richard Grausman. Made with Grand Marnier. For the ZWT3. A light chocolate souffle. You may omit the Grand Marnier and theorange zest if you choose. Enjoy!
Provided by -Sheri-
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter and sugar a 4-cup souffle mold.
- Preheat oven to 475°F.
- Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
- Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
- Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
- Pour into prepared souffle mold and level with a spatula.
- Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
- Dust with the confectioners' sugar.
- Serve immediately.
Nutrition Facts : Calories 317.6, Fat 31.3, SaturatedFat 18, Cholesterol 242, Sodium 78.4, Carbohydrate 8.9, Fiber 4.7, Sugar 0.7, Protein 10.1
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