Ingredients

• Butter, bulk, unsalted (to coat)
• Sugar, granulated (to dust)
• 21 ounces chocolate, Calabaut
• 21 ounces butter, bulk, unsalted
• 1/8 ounces Godiva Chocolate Liquor
• 1 cup egg yolks, pasteurized
• 2 1/2 cups whole eggs, pasteurized
• 21 ounces powdered sugar
• 10 1/2 ounces flour

Directions

1. Generously butter and sugar 8 ounce soufflé cups (use heavy amount of whole butter and sugar to coat soufflé cups).
2. Melt chocolate and butter over double boiler.
3. Add Godiva Chocolate Liquor.
4. Place egg yolks and whole eggs in Hobart mixing bowl and place bowl on Hobart mixer.
5. Beat on low speel for approximately 2 minutes while pouring in melted chocolate into egg mixture.
6. Place powdered sugar and flour into sieve. Sift sugar and flour into egg and chocolate mixture.
7. Replace on Hobart and mix at high speed for approximately 90 seconds.
8. Using a rubber spatula, pour cake mixture into soufflé cups, up to the crease on the rim.
9. Place into 375 degree oven for 25 to 30 minutes.

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Morton's The Steakhouse
Caesars Atlantic City
2100 Pacific Avenue
Atlantic City, NJ 08401
Phone: 609-449-1044
Fax: 609-449-1034
www.mortons.com