Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray;
sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.
Combine 1 1/2 cups milk, 3/4 cup sugar, cocoa, flour, and salt in a large
saucepan; cook 5 minutes over medium-high heat, stirring constantly with a
whisk until mixture thickens and comes to a boil. Cook and additional 30
seconds, stirring constantly. Remove from heat; add semisweet chocolate,
stirring until melted. Gradually add chocolate mixture to egg yolks,
stirring well. Return mixture to pan. Cook 2 minutes over medium heat,
stirring constantly. Spoon mixture into a large bowl; cool to room
temperature, stirring constantly.
Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently
fold one-fourth of egg white mixture into chocolate mixture; gently fold in
remaining egg white mixture. Spoon batter evenly into prepared ramekins.
Bake souffles at 400° for 20 minutes or until puffy and set.
Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low
heat until chocolate melts. Remove from heat; stir in rum. Cut into each
souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve
immediately.
NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g
Recipe by: Cooking Light - November/December 1997
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997
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