[A soufflé is a wonderful dessert to serve guests.  Just  toast the almonds for the sauce, organize the ingredients, and prepare the soufflé dish with its special collar ahead of time.  Put the soufflé in the oven just as you are sitting down for dinner.  After dinner, just heat the sauce, add the toasted almonds and enjoy!]


Prepare soufflé dish before mixing soufflé.  

Fashion a foil collar for the soufflé dish.  Butter and sugar it before attaching it to the dish.
Butter a 1 1/2-quart soufflé dish and sprinkle thoroughly
with superfine sugar.
Wrap the collar around the top of the dish and tie it to
secure it.

Prepare soufflé

3 Tb. butter

1/4 cup flour

1/4 tsp. salt

1 cup milk

2 oz. (2 squares) unsweetened chocolate, cut up

4 eggs, separated

1/4 cup superfine (Bar) sugar

1 teaspoon almond extract (optional)

1/8 teaspoon  cream of tartar


Preheat oven to 325°F.

Melt butter; blend in flour and salt.  Cook 1 minute.
Add milk all at once; stir until thickened and bubbly.
Add chocolate pieces; stir until melted.  Remove from heat.
Beat egg yolks until thick and lemon-colored.
Add superfine sugar gradually and the almond extract, if you like.  Blend chocolate mixture into yolks gradually.  Cool slightly.
Beat egg whites with cream of tartar until stiff but not dry.  Fold into chocolate mixture.  Pour into a buttered and sugared 1 1/2-quart soufflé dish with a foil collar.  Bake in a 325°F. oven for 1 hour to 1 hour and 10

Serve with Grand Marnier Sauce:

1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup Grand Marnier Liqueur
1/4 cup toasted, slivered almonds

Whisk cornstarch into cool orange juice.  Mix in sugar.  Heat sugar-cornstarch-juice mixture and stir to boiling; add 1/4 cup Grand Marnier Liqueur and 1/4 cup toasted slivered almonds.  Serve warm.

Serves 4 to 5.

This recipe has been kitchen tested.

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