Bittersweet Chocolate Grand Manier Souffle Cake

Ingredients:

• 1 tsp. whole wheat flour
• 8 oz. bittersweet chocolate
• 1 cup nonfat yogurt
• 2 tbsp. Grand Marnier
• 2 tbsp. half-and-half
• 1 tbsp. orange zest
• 6 eggs separated
• 1/2 cup granulated sugar
• 3 tbsp. cocoa powder, sifted
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• nonstick cooking spray
• parchment paper
• powdered sugar for dusting

Makes 12 Servings

1.  Preheat the oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray. Place a parchment circle in bottom of pan. Lightly dust with 1 teaspoon flour.
2. Combine chocolate, yogurt, Grand Marnier, half-and-half, and orange zest in a double boiler over low heat. let melt, stirring periodically to prevent scorching the chocolate. Set aside.
3. In a large bowl, combine egg yolks and sugar. Whip for 5-8 minutes on high speed or until light in color and fluffy; the mixture should form ribbons when lifted from the bowl.
4. Gently fold in the chocolate mixture. Gently fold in cocoa powder.
5. In a clean bowl with a whisk attachment, whip the egg whites until frothy. add the salt and cream of tartar. Use high speed to whip egg whites just to stiff peaks.
6. Using a rubber spatula, gently fold egg whites into the chocolate mixture, adding 1/3 of the egg whites first, then gently folding in the remaining 2/3 until just mixed.
7. Pour batter into the prepared pan. Bake in oven for 30 minutes, or until the center is set.
8. Let cool. The cake will fall slightly when cooled. run a knife around the edges of the pan to remove from springform pan. Gently invert to remove paper from he bottom of the cake.
9. Serve with a light dusting of powdered sugar.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the New Sonoma Cookbook. This is quite a dessert with such a nice after taste. Making any kind of soufflé is always a challenge because you want to make sure the egg whites are whipped to perfection. Make sure you COMPLETELY separate the egg yolks from the egg whites because any presence of yolks in the whites interferes with the formation of the foam and will prevent the egg whites from  whipping to a light fluffy meringue. Once you start beating the eggs, do not stop or else the meringues will be flat. The combination of orange and chocolate is so decadent. You can use any kind of liquor such as rum, brandy, cognac, Bailey's Irish Cream, Kahlua or even Godiva chocolate Liquor and the dessert will be heavenly delicious. Also, do not slam the oven door when placing the cake in the oven because the egg whites are delicate and will lose volume if overfolded or banged on the counter.