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1
Coat a large straight sided porcelain baking dish or souffle mold (about 8-inches diameter and 4- deep) with the softened butter.
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2
Alternatively, you can use eight individual straightsided porcelain ramekins.
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3
Coat evenly and generously all the way to the top, making sure to get the corners.
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4
Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or molds.
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5
Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first.)
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6
Preheat oven to 400 degrees.
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7
Find a medium metal bowl that completely covers the top of a small saucepan.
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8
Place 3 inches of water in the saucepan and bring to the simmer.
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9
Turn off the heat.
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10
Place cut up butter and chocolate in the bowl and place bowl over pan of hot water.
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Let sit for 2 minutes then stir.
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12
It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl.
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13
Stir until smooth.
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14
Stir in the Grand Marnier.
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15
Set aside to let cool to room temperature.
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16
Place egg yolks in the bowl of an electric mixer fitted with the whip.
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17
Beat egg yolks at medium speed until opaque and lightened in color, about 3 minutes.
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18
Add to cooled chocolate mixture.
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19
Bring medium pot of water to a boil.
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20
Clean mixer bowl and whip well, and dry them.
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21
Place egg whites in bowl and whip at high speed 2 minutes, then reduce speed to medium and add the cream of tartar.
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22
Whip until soft peaks form then slowly add the granulated sugar down the side of the bowl while continuing to whip until firm peaks form.
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23
Take 1/3 of the whites and whisk into chocolate mixture to lighten it.
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24
Fold in remaining whites with a large rubber spatula, trying not to deflate the whites.
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25
Fold gently but thoroughly until no white streaks remain.
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26
Remove coated molds from the refrigerator.
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27
Fill mold or molds with souffle mixture, up to 1/2-inch from rim.
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28
Run your thumb around the inside of each mold to form a shallow groove all around.
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29
When all molds have been filled transfer to the oven and bake until risen and top is evenly dried, about 10 minutes for individual soufflJs and about 25 minutes for a large.
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30
Serve immediately.
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31
Classic souffle technique: egg yolks combined with flavoring base, lightened with whipped egg whites and baked until risen.
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32
Very important that all equipment used for beating whites be scrupulously clean.
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33
Running thumb around mold encourages an even rise.
