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1
Preheat the oven to 400 degrees F.
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2
Using a small pastry brush, grease 5 (1/2-cup) individual ramekins with the softened butter, and sprinkle about 1 teaspoon sugar into each ramekin.
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3
Roll the sugar around the sides and bottom of each ramekin to coat completely, shaking out any excess sugar.
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4
In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time.
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5
Remove the melted chocolate from the heat.
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6
In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
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7
Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar.
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8
Fold in the egg whites until thoroughly blended.
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9
Pour the chocolate mixture into the prepared ramekins, filling each ramekin almost to the top with the batter.
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10
Place ramekins on a baking sheet and bake until they're puffed and somewhat firm, about 18 to 22 minutes.
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11
To serve, place a ramekin on each of 5 plates and sift confectioners' sugar over the top of each souffle.
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12
Break the top of each souffle, and spoon in the warm Chocolate Grand Marnier Sauce, allowing it to drip over the sides.
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13
Serve immediately.
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14
1 cup heavy cream
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15
1 tablespoon butter
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16
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
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17
4 ounces semisweet chocolate, finely chopped
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18
In a small saucepan, heat the cream and butter.
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19
Add the Grand Marnier.
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20
Whisk then bring to a boil.
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21
Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated.
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22
Serve warm.
