Ingredients Jump to Instructions ↓

  1. 9 oz 255g Semisweet chocolate - chopped

  2. 4 oz 113g Egg yolks (large)

  3. 2 tablespoons 30ml Dark rum

  4. 1 tablespoon 15ml Unsalted butter - melted

  5. 6 tablespoons 90ml Egg whites (large)

  6. 1 Cream of tartar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 soufflee 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.

  3. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England


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