Instructions: Combine the granulated sugar and water together in a heavy saucepan. Cook, stirring until the mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 240 F on a candy thermometer (and is at the soft ball stage when a bit of the syrup is dropped into a glass of cold water - about 5 to 7 minutes).

Meanwhile, beat the egg yolks with the icing sugar until light and fluffy

(use a mixmaster or hand mixer for the best results).

Slowly drip the sugar syrup into the egg-yolk mixture, beating constantly.

Continue to beat the mixture until it is completely cool and very light.

Stir in the vanilla and 1/2 cup Grand Marnier.

Whip the cream until it is light and forms soft peaks. Gently fold into the Grand Marnier base. Pour the mixture into a 10 inch springform pan and cover with plastic wrap. Freeze immediately. When frozen, wrap well if you are planning to keep it for longer than two days.

To make the sauce, melt the chocolate and the cream in the top of a double boiler. Beat well until combined thoroughly.

Stir in 2 tbsp. Grand Marnier and serve hot. (The sauce may be prepared ahead, but it will solidify when refrigerated, so warm it again before serving.)

Before serving, place the frozen souffle (if frozen solid) in the refrigerator for 30 minutes to make slicing easier. Run a knife around the inside edge of the springform pan and then unsnap the pan. Serve in wedges and pass the chocolate sauce separately.

Serves 12

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