4 oz. unsweetened chocolate
1/4 c. strong coffee
3 sticks butter
2 c. sugar
6 eggs
1 1/2 Tbs. Grand Marnier
1/4 c. flour, sifted
2 c. heavy cream
Preheat over to 350. Lightly butter an 8" souffle mold, place a round piece of wax paper on the bottom, butter also. Melt chocolate in coffee. Cream butter & sugar together until very light. Add eggs one at a time, throughly mixing each one. Add the chocolate & coffee mixture, flour & Grand Marnier. Beat until well incorporated. Pour into dish, place dish in a pan of hot water & bake 1 hour & 15 minutes. Remove & cool to room temperature. Refrigerate. Decorate with whipped heavy cream. Serve with Raspberry Sauce.
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