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Recipe by: alzire
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See below ingredients and instructions of the recipe
9 oz Semisweet chocolate, chopped
4 ea Lg Egg yolks
2 T Dark rum
1 T Unsalted butter, melted
6 ea Lg Egg whites
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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