Hot Chocolate Souffle

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a double boiler or a slow oven, melt the chocolate carefully and stir in the rum or brandy.

3. 3

   Add the sugar.

4. 4

   Beat 4 egg yolks and stir them into mixture.

5. 5

   Beat the egg whites until they stand in peaks.

6. 6

   Set two extra yolks aside for use in some other dish such as scrambled eggs.

7. 7

   Gently fold the whites into the chocolate mixture until blended.

8. 8

   Pour the mixture into a buttered four-cup souffle dish.

9. 9

   Cook for 12 to 15 minutes.

10. 10

    The souffle should be risen but the inside center should be runny.

11. 11

    Serve with heavy cream, handed separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.