A soufflé(pronounced as soo-flay) is a dish which can be baked either into sweet dessert, or prepared as a savoury dish, depending on the 'base' chosen. Soufflé literally means 'puffed up', and this results from stiffly whipped egg whites which are folded in the base. During baking, the air incorporated by the egg whites expands, helping the soufflé to rise, and providing a feather light interior. Soufflés are usually served hot from the oven, because though it bakes very high, it also falls very quickly.
I chose this recipe from Food Network, because it does not seem too complicated, and the reviews are good too. Since I didn't have have Grand Marnier, I used expresso instead. I love pairing chocolate and coffee, they seemed to be very good partners in my chocolate cakes and frosting, and it didn't disappoint this time either.
I find it difficult to describe this dessert. It's rich (from the chocolate) but not overwhelming, sweet but not cloying. The top crust is crisp, yet the interior is so light. Looking at the picture above, it make look like a pudding, but actually it's very very 'cloud-like'. It's a great way to end off the meal.