Chocolate Grand Marnier Souffles with Black Walnut Caramel Sauce
- Melted butter, for brushing ramekins
- Sugar, for coating ramekins
- 8 ounces semisweet chocolate, chopped into small pieces
- 3 ounces butter
- 7 eggs, separated
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- Confectioners' sugar, for garnish
- Black Walnut Caramel Sauce, recipe follows
Preheat oven to 375 degrees F.
Brush the inside of 6 (10-ounce) ramekins with melted butter. Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar. Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary.
Melt the chocolate and butter over a double boiler, stirring until smooth. Set aside to cool the mixture until it is just warm to the touch.
In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy. Mix in the liqueur and vanilla. Fold in the chocolate mixture.
In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks. With the mixer running, add the sugar and beat to stiff peaks.
In 3 additions, fold the whites into the chocolate mixture until just combined. Fill the ramekins with the mixture. Bake until the souffles have risen and the tops and edges are lightly browned. Remove from the oven and immediately sift confectioners' sugar over the tops. Place on a plate and serve immediately. At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce.Black Walnut Caramel Sauce:
1 1/4 cups sugar
1/3 cup hot water
1 cup chopped black walnuts
1/2 cup heavy cream
2 teaspoon vanilla extract
4 ounces whole unsalted butter
Immediately add the walnuts and cream, being careful not to let the cream boil over.
Reduce the heat to a simmer. With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth. Remove from the heat. Add vanilla and butter. Stir until the butter is completely dissolved.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Brian Lewis, The Fairmont, Kansas City, MO