Melted Butter (for greasing)
Confectioner's Sugar (for dusting)
200g Bittersweet Chocolate, cut into small pieces
6 Tablespoons Unsalted Butter, softened
2 Tablespoons Rum
6 Egg Yolks and Whites, separated
1/2 Cup Confectioner's Sugar (90g)
1 Teaspoon Confectioner's Sugar (for dusting)
Melted Butter (for greasing)
Confectioner's Sugar (for dusting)
200g Bittersweet Chocolate, cut into small pieces
6 Tablespoons Unsalted Butter, softened
2 Tablespoons Rum
6 Egg Yolks and Whites, separated
1/2 Cup Confectioner's Sugar (90g)
1 Teaspoon Confectioner's Sugar (for dusting)
Grease a 20cm soufflé dish with butter and dust with confectioner's sugar. Reserve
Bake the oven to 180°C (medium)
In a medium saucepan with 3 tablespoons water, cook the chocolate, butter, and rum over low heat, stirring occasionally, until smooth (about 1 minute)
Allow it to cool slightly, beating occasionally with a whisk or spatula
Add the egg yolks and mix well
Beat this mixture in an electric mixer until light and fluffy (about 10 minutes). Reserve
In another mixer bowl, beat the egg whites until soft peaks form (about 3 minutes)
Gradually add confectioner's sugar, beating continuously, until stiff peaks form (about 4 minutes)
Fold in the reserved mixture gently
Pour into the prepared soufflé dish
Bake in a preheated oven at 180°C (medium) for about 25 minutes, or until puffed and set
Remove from oven, dust with confectioner's sugar, and serve immediately.
