INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6348  Coat a large straight sided porcelain
baking dish or souffle mold  (about 8-inches diameter and 4- deep) with
the softened butter.  Alternatively, you can use eight individual
straightsided porcelain  ramekins. Coat evenly and generously all the
way to the top, making  sure to get the corners. Sprinkle in some sugar
and toss around to  coat the bottom and sides of the mold or molds.
Place molds in the  refrigerator to chill (if using individual molds,
place them on a  cookie sheet first.)  Preheat oven to 400 degrees.
Find a medium metal bowl that completely  covers the top of a small
saucepan. Place 3 inches of water in the  saucepan and bring to the
simmer. Turn off the heat. Place cut up  butter and chocolate in the
bowl and place bowl over pan of hot  water. Let sit for 2 minutes then
stir. 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.
Stir until smooth. Stir in  the Grand Marnier. Set aside to let cool to
room temperature. Place  egg yolks in the bowl of an electric mixer
fitted with the whip. Beat  egg yolks at medium speed until opaque and
lightened in color, about  3 minutes. Add to cooled chocolate mixture.
Bring medium pot of water to a boil. Clean mixer bowl and whip well,
and dry them. Place egg whites in bowl and whip at high speed 2
minutes, then reduce speed to medium and add the cream of tartar.  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.  Take
1/3 of the whites and whisk into chocolate mixture to lighten  it. Fold
in remaining whites with a large rubber spatula, trying not  to deflate
the whites. Fold gently but thoroughly until no white  streaks remain.
Remove coated molds from the refrigerator. Fill mold  or molds with
souffle mixture, up to 1/2-inch from rim. Run your  thumb around the
inside of each mold to form a shallow groove all  around. 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. Serve immediately.  Classic souffle
technique: egg yolks combined with flavoring base,  lightened with
whipped egg whites and baked until risen. Very  important that all
equipment used for beating whites be scrupulously  clean. Running thumb
around mold encourages an even rise.  Posted to recipelu-digest by
molony <molony@scsn.net> on Feb 24, 1998

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2231
Calories From Fat: 1649
Total Fat: 190.2g
Cholesterol: 1086.6mg
Sodium: 507.4mg
Potassium: 796.3mg
Carbohydrates: 88.3g
Fiber: 6.7g
Sugar: 2.4g
Protein: 45.9g