3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse Read more at Marthastewart.com- Madel
Instructions
Preheat oven to 350 degrees with rack positioned on bottom. Butter
a 6-cup souffle mold (7 1/2-by-7 1/2-by-3 1/4 inches), then
sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar.
Melt both types of chocolate together in a metal bowl set over a
pan of simmering water. Remove the chocolate from the heat;
transfer to a large bowl. Let cool until an instant-read thermometer
registers 114 degrees.
In the bowl of an electric mixer fitted with the whisk attachment,
beat egg yolks, the remaining 1/2 cup sugar, and the salt until
mixture is thick and light yellow. Alternatively, use a hand
whisk.Mix the cooled chocolate, heavy cream, espresso powder,
and liquor into the yolk mixture until well blended and smooth.
In a separate bowl, beat egg whites until stiff peaks form, being
careful not to overbeat. Mix one-quarter of the egg whites into
the chocolate-egg yolk mixture. Gently fold in the remaining
egg whites until well blended. Pour the mixture into the
prepared souffle mold. Bake the souffle until center has just
barely set, 14 to 16 minutes. Serve immediately.
Originally Submitted
8/1/2010
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