Chocolate Orange Liqueur Souffle With Chocolate Sauce
By Paula Deen
- Prep time: 40 minutes
- Cook time: 1 hour 5 minutes
- Servings: 8-10
- 3/8 teaspoon divided salt
- 4 1-ounce squares 3 melted bittersweet chocolate
- 2 1-ounce squares melted semi-sweet chocolate
- 2 tablespoons (up to 3 tablespoons, divided) orange liqueur
- 1 cup milk
- 5 tablespoons all purpose flour
- 1 cup divided sugar
- 6 tablespoons divided butter
- 5 lightly beaten egg yolks
- 7 egg whites
- 2 teaspoons divided vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup whipping cream
Preheat oven to 350 degrees F.
Coat the bottom and sides of a 2 1/2 quart souffledish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2-cup sugar. Tap out excess sugar; reserve sugar for later use.
In a medium saucepan, melt 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, 1 to 1 1/2 tablespoons orange liqueur, melted chocolates, and 1/4 teaspoon 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 1 teaspoon vanilla.
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 souffledish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.
Melt butter and 1 square bittersweet chocolate in the microwave or in a double boiler. Add cocoa, 1/2 cup sugar, 1/2 cup cream, and 1/8 teaspoon salt. Bring to a boil. Remove from heat and add 1 teaspoon vanilla and 1 to 1 1/2 tablespoons orange liqueur.