| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Chocolate, Recipes w/a, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Semi-sweet chocolate |
| 2 |
tb |
Instant coffee — diluted |
|
|
In |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 2 |
tb |
Butter |
| 2 |
tb |
Rum |
| 5 |
|
Egg whites |
| 1 |
tb |
Sugar |
| 3 |
|
Egg yolks |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cream of tartar |
|
|
Powdered sugar — in a |
|
|
Shaker |
| 2 |
tb |
Water |
INSTRUCTIONS
SOUFFLE AU CHOCOLAT ET AU RHUM Melt chocolate over hot water. When melted
add coffee. Butter and sugar a souffle mold. Mix cornstarch, sugar and
milk, and cook slowly over medium heat. Add chocolate and rum and remove
from stove to cool. Beat egg whites with the pinch of salt until creamy,
then add cream of tartar. Beat until glossy, and add the tablespoon of
sugar, beating until stiff. Add egg yolks to chocolate mixture, mix well.
Fold in the whites, one tablespoon at a time until all is used. Turn
mixture into souffle mold 2/3 full. Bake at 375~ for 45 minutes and test
with a needle. If not quite done, cook 5 minutes more. Serve immediately
with fresh cream or whipping cream.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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