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Recipe by: setenay
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See below ingredients and instructions of the recipe
9 oz Semisweet chocolate, chopped
2 tb Dark rum
6 Lg Egg whites
4 Lg Egg yolks
1 tb Unsalted butter, melted
1 pn Cream of tartar
In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl. 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 a quarter of the egg whites into the chocolate mixture
then fold in the remaining egg whites gently but thoroughly. Spoon
the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a
baking sheet in the middle of a preheated 400f oven for 10-12
minutes, or until they are puffed and a tester comes out nearly
clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel
and restaurant in Bath, England
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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