*  Exported from  MasterCook II  *

                     Chocolate Souffle without Flour

Recipe By     : The NYT More 60 Minute Gourmet - Pierre Franey
Serving Size  : 4    Preparation Time :0:45
Categories    : Desserts                         Ethnic - French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Ounces        Sweet Chocolate
   1      Ounce         Unsweetened Chocolate
     1/2  Cup           Sugar
   2      Tablespoons   Coffee Liqueur or Grand Marnier
   8                    Eggs, Separated
   4      Teaspoons     Confectioner's Sugar

1)  Preheat the oven to 220° C (425° F).

2)  Shave the chocolate and combine in a mixing bowl.  Sit the bowl over hot water until the chocolate melts.  Add half the sugar and the liqueur and stir to blend.  Let cool briefly.

3)  Butter the bottom and sides of four individual 1 1/2 cup souffle dishes.  Set aside.

4)  Add the yolds to the chocolate mixture and beat until thoroughly blended.

5)  Whip the whites separately.  When they form soft peaks, start adding the remaining 1/4 cup of sugar, beating constantly.  Continue beating until stiff.

6)  Add about half the whites to the chocolate mixture and fold them in quickly with the whisk until thoroughly blended.  Add the remaining whites and fold them in with a rubber spatula.

7)  Spoon equal portions of the mixture into the buttered souffle dishes.

8)  Arrange the dishes on a baking sheet and place in the oven.  Bake 10 to 12 minutes.  Sprinkle the tops of each with confectioner's sugar and serve.

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