Godiva`s Chocolate Almond Soufflé Extravaganza Recipe

Make the soufflé layers: Preheat oven to 325°F. Line two 9-inch round cake pans with parchment or waxed paper.

Mix cocoa and flour in small bowl; set aside.

Break up almond paste into small pieces and place in food processor bowl. Add 1/4 cup sugar. Cover and pulse until mixture resembles coarse meal. Add water and pulse until smooth. Add cocoa mixture and pulse until combined. Turn mixture into large bowl.

Whip egg whites with cream of tartar in large mixing bowl until foamy, using an electric mixture on high speed. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.

Stir 1/4 of the meringue into the cocoa/almond mixture to lighten it. Fold in remaining meringue, using a large rubber spatula. Spread mixture in prepared pans.

Bake for 18 to 20 minutes or until center of each layer is firm to the touch. Cool completely in pans on wire racks.

Make the chocolate mousse: Place chocolate in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Keep chocolate slightly warm.

Combine water and 3/4 cup sugar in small saucepan. Cook over low heat, stirring with a metal spoon until sugar is dissolved, about 3 to 4 minutes. Dip a clean pastry brush in water and wash down any sugar crystals on the inside of saucepan. Increase heat to medium and bring mixture to a boil. Cook, without stirring, until the syrup registers 240°F. on candy thermometer*, about 5 to 8 minutes. When syrup reaches 230°F., start beating the egg whites.

Whip egg whites in large mixing bowl until foamy, using an electric mixer on high speed. Gradually add remaining 1/4 cup sugar, beating until soft peaks form.

Pour sugar syrup into beaten egg whites in a thin, steady stream, using medium speed. Increase the speed to medium-high and whip 5 minutes more or until the meringue is cool and forms stiff peaks.

Place butter in large mixing bowl. Add chocolate to butter in several additions, beating with a hand-held electric mixer until creamy. Stir about 1/2 cup meringue into chocolate mixture to lighten it. Then gently fold remaining meringue into chocolate mixture in three additions.

Assemble the dessert: Line work surface with parchment or waxed paper. Dust with confectioners' sugar. Invert each soufflé layer onto prepared parchment and remove parchment rounds.

Slide two wide metal spatulas under one of the layers and transfer to serving plate. (The layers are very fragile. Don't worry if one tears?it will be covered by mousse.) Reserve about 1 1/2 cups mousse. Spread the remaining mousse over layer. Top with other layer. Refrigerate assembled dessert and reserved mousse for 30 minutes to firm up. Prepare chocolate curls.

Spread reserved mousse on top and sides of dessert.

Cover top of cake with chocolate curls, using a small metal spatula to carefully transfer curls. Refrigerate for at least 4 hours before serving. (Can be assembled up to one day ahead and refrigerated.) Dust with confectioners' sugar before serving.

Make the chocolate curls: Break each bar into 4 squares. Take one square at a time and hold it in the palm of your hand about 15 to 30 seconds to warm it. Gently pull a vegetable peeler across the bottom of the square, making 1 1/4-inch long curls. Warm square as needed. You should get 6 to 8 curls from each square. Use the leftover pieces of chocolate to make smaller curls.

*If you don't have a candy thermometer, cook as directed. Test syrup by letting it drip off spoon. It should resemble a long thread.