| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 9 |
oz |
Semisweet chocolate, chopped |
| 4 |
lg |
Egg yolks |
| 2 |
tb |
Dark rum |
| 1 |
tb |
Unsalted butter, melted |
| 6 |
lg |
Egg whites |
| 1 |
pn |
Cream of tartar |
INSTRUCTIONS
In the top of a double boiler set over simmering water, melt the chocolate,
stirring, until it is smooth. Remove the pan from the heat, add the egg
yolks, one at a time, whisking well after each addition, and whisk in the
rum and butter. Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of
tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of
the egg whites into the chocolate mixture then fold in the remaining egg
whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup
souffle dishes and bake them on a baking sheet in the middle of a preheated
400f oven for 10-12 minutes, or until they are puffed and a tester comes
out nearly clean.
a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
restaurant in Bath, England
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