200 g of bittersweet chocolate, cut into small pieces
6 tablespoons of unsalted butter
2 tablespoons of rum
6 eggs (separated), whites and yolks
1/2 cup of sugar (90 g)
1 tablespoon of confectioner's sugar (for dusting)
200 g of bittersweet chocolate, cut into small pieces
6 tablespoons of unsalted butter
2 tablespoons of rum
6 eggs (separated), whites and yolks
1/2 cup of sugar (90 g)
1 tablespoon of confectioner's sugar (for dusting)
Precareat the oven to 350°F (medium-high heat)
Grease six 8.5 cm mini soufflé dishes with butter and dust with confectioner's sugar. Reserve
In a heatproof bowl set over simmering water, melt the chocolate with the butter and rum (about 5 minutes)
Remove from the heat and let cool slightly, stirring occasionally with a whisk (chicote)
Add the yolks and mix well
In a separate bowl, beat the whites until soft peaks form
Without stopping the mixer, gradually add the sugar to stiffen the whites
Fold in the cooled chocolate mixture into the egg whites, being careful not to deflate them
Distribute the batter among the prepared soufflé dishes and place them in a large baking dish
Bake in the preheated oven until puffed (about 25 minutes)
Dust with confectioner's sugar and serve immediately
397 calories per serving
