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Measurements
      Title: HOT CHOCOLATE SOUFFLES
 Categories: Desserts, Chocolate
      Yield: 6 Servings
 
      9 oz Semisweet chocolate, chopped
      4 lg Egg yolks
      2 tb Dark rum
      1 tb Unsalted butter, melted
      6 lg Egg whites
      1 pn Cream of tartar
 
  In the top of a double boiler set over simmering water, melt the
  chocolate, stirring, until it is smooth.  Remove the pan from the
  heat, add the egg yolks, one at a time, whisking well after each
  addition, and whisk in the rum and butter.  Transfer mixture to a
  large bowl.
  
  In a bowl with an electric mixer, beat the egg whites with the cream
  of tartar and a pinch of salt until they hold stiff peaks.  Stir a
  quarter of the egg whites into the chocolate mixture then fold in the
  remaining egg whites gently but thoroughly.  Spoon the mixture into 6
  buttered 2/3 cup souffle dishes and bake them on a baking sheet in
  the middle of a preheated 400f oven for 10-12 minutes, or until they
  are puffed and a tester comes out nearly clean.
  
  a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
  restaurant in Bath, England


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