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“An impressive and spectacular souffle. Challenging, no doubt. Must be served immediately.”
1hr 5mins

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. Prepare a 1 1/2 quart souffle dish by buttering and sugaring the dish and the top third of a paper collar**.
  3. Melt chocolate in 1/2 cup milk. Add remaining milk. Melt butter and stir in flour and sugar. Add hot chocolate mixture gradually and stir over a low heat until the mixture starts to boil. Remove from the heat. Add rum.
  4. Beat egg yolks.
  5. Stir in 2 tablespoons of the chocolate mixture. Add remainder of chocolate mixture.
  6. COOL.
  7. Fold in stiffly beaten egg whites taking care not to overmix.
  8. Bake in a prepared souffle dish at 375 degrees for 45 minutes.
  9. Dust heavily with sifted confectioner's sugar and serve immediately with whipped cream.
  11. To prepare your souffle dish: Butter the souffle dish and sprinkle sugar all around the bottom and sides. Tear off a piece of wax paper large enough to encircle the dish and allow a 2" overlap. Tie it around the outside of the dish with a piece of string. Fold the paper in half length ways. Butter and sprinkle the top third of the paper with sugar.

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