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.

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