Break chocolate into a heatproof bowl. Dissolve
coffee in 1/4 cup (60ml) hot water and add to
chocolate. Add Grand Marnier.
Place bowl over a pan of hot water on very low heat.
Stir until chocolate had melted. Set aside.
Separate eggs, placing whites in a large clean bowl
and yolks in a small bowl. Beat yolks with sugar and
butter until creamy. Stir into melted chocolate.
Leave until mixture has cooled.
Whisk egg whites with salt or cream of tartar until
very stiff. Fold in chocolate mixture.
Butter a 7-cup (1.75ml) deep heatproof bowl or
pudding bowl. Pour in mixture and make a slight
hollow in center with the back of a spoon. Cover top
of mold tightly with foil.
Place bowl in a pan with water reaching halfway up
the sides. Bring water to a boil, cover pan and let
steam for 1 1/2 hours. Top up with extra water
during cooling if necessary. When soufflé is firm,
remove from pan and leave to cool.
Unmold onto a serving plate. Whip cream until thick,
add sherry and pour over soufflé. Serve with
additional cream, if desired.
