This is a wonderful version of a southern favorite. Add a fresh green salad and you have a great lunch!
⅓ cups semisweet chocolate chips
½ pound (2 sticks) unsalted butter
4 Tablespoons superfine sugar (in the sugar section of the grocery)
5 large eggs, separated
2 Tablespoons Tia Maria liqueur
Chocolate curls for garnish (see note)
Combine chocolate pieces, butter and 3 tablespoons of the sugar. Cook in top of double boiler over medium heat until chocolate melts. Beat the egg yolks slightly and slowly add the chocolate mixture to yolks and beat on high speed with electric mixer for 10 minutes.
Beat egg whites until stiff, adding remaining 1 tablespoon sugar gradually. Add beaten egg whites to chocolate mixture along with liqueur. Beat on high speed another 10 minutes.
Pour into buttered 2 quart souffle dish and refrigerate for 10 to 12 hours. Unmold 2 hours before serving by dipping bottom and sides of dish into hot water. Run knife around sides of dish to loosen. Invert dish onto serving plate and smooth surface with knife. Decorate with your chocolate curls. Refrigerate until serving time.
Yield: 12 servings
Note: Make chocolate curls out of a good quality chocolate bar by refrigerating the bar for about 10 minutes and "shaving" with a vegetable peeler.
