Hot Chocolate Souffles
255g (9oz) Dark Chocolate (70% cocoa solids) chopped
6 large Egg Whites
4 large Egg Yolks
2 tbsp Dark Rum
2 tbsp Unsalted Butter, melted
Pinch Cream of Tartar
Pre-heat oven to 180°C: 350°F: Gas 4
In a double boiler or bowl placed over simmering water, melt the chocolate and butter, stirring, until it is smooth.
Remove the pan from the heat, add the egg yolks, one at a time, whisking well, and whisk in the rum .
Transfer mixture to a large bowl.
Using an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they are at the stiff peak stage.
Stir a quarter of the egg whites into the chocolate mixture.
Then gently fold in the remaining egg whites.
Spoon the mixture into 6 buttered souffle dishes
Bake on a baking sheet in the middle of the oven for 10-12 minutes, or until they are well risen and a tester comes out nearly clean.
Makes 6
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