Chocolate Rum Souffle
- 16 oz. semi-sweet chocolate
- 1/2 c. rum
- 12 macaroons
- 6 Tbsp. water
- 7 Tbsp. sugar
- 6 eggs, separated
- 24 ladyfingers
- 1 c. heavy cream, whipped
- grated chocolate
- Soak macaroons in the rum.
- In a double boiler, melt chocolate with water and 6 tablespoons of sugar.
- Mix well.
- Remove the chocolate from heat and add the egg yolks one at a time.
- Let mixture cool.
- Beat egg whites, adding 1 tablespoon sugar to make them more dense.
- Fold into chocolate mixture gently.
- Line bottom and sides of an oiled 7 1/2 or 8-inch spring-form pan with split ladyfingers.
- Add half of the chocolate and then the layer of soaked macaroons.
- Add the remaining chocolate mixture.
- Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator.
semisweet chocolate, rum, macaroons, water, sugar, eggs, ladyfingers, heavy cream, chocolate
Taken from www.cookbooks.com/Recipe-Details.aspx?id=499011 (may not work)