Chocolate Rum Souffle

1. 1

   Soak macaroons in the rum.

2. 2

   In a double boiler, melt chocolate with water and 6 tablespoons of sugar.

3. 3

   Mix well.

4. 4

   Remove the chocolate from heat and add the egg yolks one at a time.

5. 5

   Let mixture cool.

6. 6

   Beat egg whites, adding 1 tablespoon sugar to make them more dense.

7. 7

   Fold into chocolate mixture gently.

8. 8

   Line bottom and sides of an oiled 7 1/2 or 8-inch spring-form pan with split ladyfingers.

9. 9

   Add half of the chocolate and then the layer of soaked macaroons.

10. 10

    Add the remaining chocolate mixture.

11. 11

    Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.