This dessert makes any meal a special one.

8 oz. semi-sweet chocolate, chopped
8 oz. fine quality bittersweet chocolate, chopped
2 sticks (1 c.) unsalted butter, cut into pieces
2 tbsp. liqueur, such as triple sec, Amaretto, or Kahlua
9 lg. eggs, separated, the whites at room temperature
1 3/4 c sugar

In the top of a double boiler set over barely simmering water melt the chocolate with the butter, stirring until the mixture is smooth. Remove the top of the double boiler from the heat, let the mixture cool to room temperature, and stir in the liqueur. In a large bowl with an electric mixer beat the egg yolks with the sugar for 10 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.

In another large bowl with the electric mixer and cleaned beaters beat the egg whites until they barely hold stiff peaks. Fold one third of the chocolate mixture into the yolk mixture, fold in one third of the whites, and fold in the remaining chocolate mixture and whites in the same manner. Turn the mixture into a buttered and floured 10 inch springform pan and bake the souffle in a preheated 350 degree oven for 25 to 30 minutes, or until the edge has puffed (the center will not be set).

Let the souffle cool in the pan on a rack and chill it, covered loosely, for at least 4 hours and up to 48 hours. Run a thin knife around the edge of the pan, remove the side carefully, and cut the fallen souffle with the knife dipped in hot water. Serves 16.