| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
|
|
Unsalted butter and sugar for coating the |
|
|
Souffle dishes |
| 5 |
oz |
Fine-quality semisweet chocolate, chopped |
| 2 |
|
Egg yolks |
| 1 |
tb |
Dark rum |
| 1/2 |
tb |
Unsalted butter |
| 3 |
|
Egg whites |
| 1 |
pn |
Cream of tartar |
| 1 |
pn |
Salt |
INSTRUCTIONS
Preheat oven to 400 degrees F. Butter 2 1-cup souffle dishes and sprinkle
with sugar.
In a metal bowl over a pot of hot, but not simmering, water melt the
chocolate, stirring until smooth. Remove bowl from heat and whisk in the
egg yolks, one at a time. Whisk in the rum and butter.
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 one fourth of
the whites into the chocolate mixture and then fold in remaining whites
gently but thoroughly. Spoon the mixture into 2 1-cup souffle dishes that
have been buttered and sprinkled with sugar. Bake the souffles on a baking
sheet in the middle of the preheated oven for 10 to 12 minutes, or until
they are puffed.
Yield: 2 servings
NOTES : (Adapted from Gourmet Magazine recipe) Recipe by: Cooking LIve Show
#CL8820
Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net>
on Mar 1, 1997.
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