Ingredients

1/4 teaspoon salt
3   (1-ounce) squares bittersweet chocolate, melted
2   (1-ounce) squares semisweet chocolate, melted
1 to 1 1/2 tablespoon Grand Marnier
1 cup milk
5 tablespoon all-purpose flour
1/2 cup sugar
6 tablespoon (3/4 stick) butter, divided
5   egg yolks, lightly beaten
7   egg whites
1 teaspoon vanilla extract
Chocolate Sauce, recipe follows

Chocolate Sauce:
1/4 cup (1/2 stick) butter
1 (1 ounce) square bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 to 1 1/2 tablespoons Grand Marnier

Directions

Preheat oven to 350 degrees F.

Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2-cup sugar. Tap out excess sugar; reserve sugar for later use.

In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, Grand Marnier, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.

In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.

Chocolate Sauce:

Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and Grand Marnier.

Recipe Courtesy of Paula Deen