Recipe courtesy of Paula Deen

Chocolate Orange Liqueur Souffle with Chocolate Sauce

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
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Ingredients

6 tablespoons (3/4 stick) butter, divided

1/2 cup sugar

5 tablespoons all-purpose flour

1 cup milk

1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)

2 (1-ounce) squares semisweet chocolate, melted

3 (1-ounce) squares bittersweet chocolate, melted

1/4 teaspoon salt

5 egg yolks, lightly beaten

1 teaspoon vanilla extract

7 egg whites

Chocolate Sauce, recipe follows

Chocolate Sauce:

1/4 cup (1/2 stick) butter

1 (1-ounce) square bittersweet chocolate

1/4 cup unsweetened cocoa powder

1/2 cup sugar

1/2 cup whipping cream

1/8 teaspoon salt

1 teaspoon vanilla extract

1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)

Directions

  1. Preheat oven to 350 degrees F.
  2. Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
  3. In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
  4. In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.

Chocolate Sauce:

  1. Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.

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