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“Prep time includes chilling.”
5hrs 45mins

Ingredients Nutrition

  • 1 12 tablespoons sugar
  • 1 (8 ounce) package semisweet chocolate
  • 14 cup water
  • 8 eggs, separated
  • 23 cup sugar
  • 1 12 teaspoons vanilla
  • 1 teaspoon rum extract or 14 cup dark rum
  • 1 dash salt
  • 1 cup sweetened whipped cream or 1 cup thawed whipped topping


  1. Sprinkle 1 ½ tsp sugar evenly over bottom and sides of well-buttered 9-inch pie pan.
  2. Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
  3. Remove from heat.
  4. Beat egg yolks; gradually add 2/3-cup sugar and continue beating until yolks are thick and light in color.
  5. Blend in chocolate, vanilla and rum.
  6. Beat egg whites and salt until soft peaks form.
  7. Fold carefully into chocolate mixture, blending well.
  8. Measure 4 cups into prepared pie pan.
  9. Bake at 350 degrees for 25 – 30 minutes or until puffed and firm.
  10. Cool 15 minutes then chill 1 hour (Center will fall, forming a shell).
  11. Meanwhile, chill remaining chocolate mixture about 1-½ hours; spoon into chilled shell.
  12. Chill again for at least 3 hours.
  13. Before serving, garnish with whipped cream and chocolate-dipped fruit, if desired.

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