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1
Combine the gelatin and milk in a saucepan.
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2
Set the saucepan in a basin of simmering water and stir until gelatin dissolves.
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3
Put the yolks in a mixing bowl and beat.
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4
Gradually beat in the coffee.
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5
Add this mixture to the gelatin mixture, stirring with a wooden spoon until mixture thickens slightly and coats the sides of the spoon.
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6
Add salt, half the sugar, rum and amaretto or Grand Marnier.
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7
Let mixture chill but do not let it set.
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8
Stir occasionally until mixture mounds slightly when dropped from a spoon.
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9
Beat the cream until it is almost stiff and add the remaining sugar gradually.
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10
Add the vanilla.
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11
Continue beating until stiff.
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12
Fold this into the gelatin mixture.
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13
Beat the egg whites until stiff.
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14
Fold them in.
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15
Select an eight-cup decorative mold.
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16
Pour the mixture into the mold and smooth over the top.
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17
Cover the top with plastic wrap.
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18
Refrigerate overnight.
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19
To prepare the sauce, combine the chocolate and coffee in a saucepan and heat, stirring.
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20
When the chocolate is melted and smooth, add the butter and rum.
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21
This sauce should not be sweetened further.
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22
When ready to unmold, dip the bottom of the souffle mold quite briefly into a basin of warm water.
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23
Wipe off the mold.
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24
Unmold the souffle onto a dessert platter.
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25
Serve the souffle sliced into wedges with the sauce poured over.
