4 servings

Margarine Sugar
1/3 cup sugar
1/3 cup unsweetened cocoa
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup milk
1/4 cup Grand Marnier
1/2 teaspoon vanilla
1 tablespoon grated orange peel
5 egg whites
4 egg yolks1
1/2 teaspoon cream of tartar

Grease bottom and sides of 1 1/2-quart soufflÈ dish. Dust with sugar. Set aside. In medium saucepan, stir together sugar, cocoa, flour and salt.
Stir in milk and Grand Marnier. Cook over medium heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in vanilla and
orange peel. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
Stir yolks into reserved sauce until thoroughly blended. Gently fold yolk mixture into whites. Carefully pour into souffle dish.

Bake in preheated 350ƒ F. oven until puffy, delicately browned and soufflÈ shakes slightly when rack is gently moved back and forth, about 30 to
40 minutes. (No peeking while soufflÈ is baking!) Serve immediately.Serve immediately.

GRAND MARNIER SOUFFLE

3 Large Eggs, Separated
1 Ounce Grand Marnier
Zest (Pith-Free Peel) Of One Orange, Peeled
3-1/3 Ounces Sugar
Powdered Sugar

Combine the egg yolks, Grand Marnier, orange zest and half the
sugar in a mixing bowl. In another bowl, beat the egg whites to soft
peaks; then add the remaining sugar and continue beating until stiff
but not grainy. Fold the whites into the egg yolk mixture. Butter and
sugar two souffle molds, each approximately 4-inches in diameter.
Fill the souffle molds with the batter. Level off the tops and clean the
rims. Bake in a 450 degree oven for 15 to 18 minutes. Sprinkle
powdered sugar on top of the souffles and serve immediately.