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Hot Chocolate Souffles
Ingredients
9 oz semisweet chocolate, chopped
4 large egg yolks
2 tbsp dark rum
1 tbsp unsalted butter, melted
6 large egg whites
1 pinch cream of tartar
Preparation
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
Servings: 6
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