180 g of dark chocolate, finely chopped
3/4 cup (135 g) of sugar
1/2 cup (120 ml) of water
6 eggs (separated whites and yolks)
2 tablespoons of rum
180 g of dark chocolate, finely chopped
3/4 cup (135 g) of sugar
1/2 cup (120 ml) of water
6 eggs (separated whites and yolks)
2 tablespoons of rum
Place the chopped chocolate in a heatproof bowl and rest it over a pot of simmering water, without letting the bottom touch the water
Stir delicately until the chocolate melts
In a small saucepan, combine the sugar and water and bring to a boil over high heat, without stirring, until the syrup reaches the thread stage (lift a spoon with the syrup; when it drips, it should form a consistent thread)
Place the chocolate in a blender and, at medium speed, add the syrup slowly, allowing it to drizzle in
Add the yolks one by one, without stopping to blend
Add the rum
Turn off the blender
Beat the egg whites until they form soft peaks
Gently fold them into the chocolate mixture
Place in a large serving dish or individual cups, cover with plastic wrap and refrigerate for 4 hours or until creamy
237 calories per serving
