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Ingredients

• Sauce:
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
• 1 tablespoon Grand Marnier (orange-flavored liqueur)
• Torte:
• 3 ounces semisweet chocolate, chopped
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1 large egg
• 1/4 cup fat-free milk
• 1/4 cup Dutch process cocoa or unsweetened cocoa
• 2 tablespoons cornstarch
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• Cooking spray

Description

The Key To Soufflé Success Lies In The Beating Of The Egg Whites. Use Spotless Utensils, Beating The Whites Until Stiff Peaks Form--firm Enough To Stand Up Yet Still Able To Slide Around The Bowl When Gently Swirled. Beat Them Too Much, And They'll Be To

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