Oct 222018
 

I was looking thru my Chef’s Charity for Children cookbook from 1993. I found two dessert recipes that I think you will like. The first one is from the closed restaurant Versailles

4 ounces Unsweetened Chocolate

1/4 cup Strong Coffee

3 sticks Butter

2 cups Sugar

6 Eggs

1 1/2 tablespoon Grand Marnier

1/4 cup Flour, sifted

2 cups Heavy Cream

Preheat oven to 350℉.

Lightly butter an 8″ soufflé Mold, place a round piece of wax paper on the bottom , butter also.

Melt chocolate in coffee, cream butter and sugar together until very light. Add eggs one at a time, thoroughly mixing each one. Add the chocolate coffee mixture, flour add Grand Marnier. Beat until well incorporated. Pour into dish, place dish in a pan of hot water and bake one hour and fifteen minutes. Remove and cool to room temperature.

Refrigerate. Decorate with whipped heavy cream. Serve with Raspberry sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.