Chocolate Soufflé

Preheat the oven to 180°C (medium heat)

Grease six ramekins with butter and dust with cocoa powder. Reserve

In a refractory bowl placed over a pot of hot water (do not let it boil), melt the chocolate with butter and rum (about 5 minutes)

Remove from the heat and let cool completely, stirring occasionally with a wooden spoon

Add the egg yolks and mix well

Transfer this mixture to a blender and beat until light and fluffy (about 10 minutes). Reserve

In another blender bowl, beat the whites until soft peaks form

A little at a time and slowly, add the cocoa powder, beating always to stiff peaks

Add the reserved chocolate soufflé mixture, mixing delicately with a spatula or wooden spoon

Distribute among the reserved ramekins and place them in a large baking dish

Bake in a preheated oven until the soufflé rises (about 25 minutes)

Dust with confectioner's cocoa powder and serve immediately

397 calories per serving