Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter 1 ts Vanilla
3 tb Unbleached flour 1/2 c Sugar
1 1/2 c Milk 5 Egg yolks
1 lb Best-quality bittersweet 7 Egg whites, room temp
Chocolate, broken into small 1 pn Cream of tartar
Pieces Whipped cream
3/4 c Very strong brewed coffee

------------------------VARIATION 1-----------------------------
1 c Toasted unsalted macadamia 1/4 c Sugar
Nuts

------------------------VARIATION 2-----------------------------
1 Orange, finely grated zest 2 tb Grand Marnier
Of

------------------------VARIATION 3-----------------------------
2 tb Any liqueur

1. Melt the butter in a heavy small saucepan over low heat until
foamy. Whisk in the flour and cook 1 minute. Gradually stir in the
milk. Cook, stirring constantly, until thick and smooth. 2. Add the
chocolate and heat, stirring constantly, over low heat until all the
chocolate melts. 3. Stir in the coffee and remove from heat. Stir in
the vanilla and 1/4 c of the sugar. Add the egg yolks, one at a
time, whisking well after each addition. 4. Preheat oven to 375
degrees. Butter a 2 quart souffle dish and coat with sugar. 5. Beat
the egg whites with the cream of tartar until foamy. Beat in the
remaining 1/4 c sugar, 1 T at a time. Beat until the peaks are stiff
and glossy. Gently fold the egg whites into the souffle base. Pour
the batter into the prepared dish. 6. Bake for 40 minutes. Serve
immediately with whipped cream VARIATION 1 - Process nuts and sugar
in a food processor fitted with a steel blade until finely chopped.
Add to the chocolate base just after it has been removed from the
heat. Omit the 1/4 c sugar in step 3 but proceed as directed with the
rest of the recipe. VARIATION 2 - Add the zest and Grand Marnier to
the chocolate mixture after it has been removed from the heat.
Proceed with the rest of the recipe as directed. Serve with whipped
cream flavored with Grand Marnier. VARIATION 3 - Add 2 T of your
favorite liqueur to the chocolate base and flavor the whipped cream
with the same liqueur. From The Silver Palate Good Times Cookbook by
Julee Russo Sheila Lukins. Submitted By TERRI WOLTMON On
05-05-95

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