Individual Chocolate Soufflis

Title:
Individual Chocolate Soufflis

Yield:
1 Servings

Categories:
Cooking




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






 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 


 on Mar 1, 1997.