Title: Chocolate souffle with rum
 Categories: Desserts, Chocolate, Recipes w/a, Breads, Muffins & r
      Yield: 6 Servings
 
  3 1/2 oz Semi-sweet chocolate
      2 tb Instant coffee -- diluted
           In
      1 c  Milk
      1 c  Sugar
      3 tb Cornstarch
      2 tb Butter
      2 tb Rum
      5    Egg whites
      1 tb Sugar
      3    Egg yolks
      1 pn Salt
    1/4 ts Cream of tartar
           Powdered sugar -- in a
           Shaker
      2 tb Water
 
  SOUFFLE AU CHOCOLAT ET AU RHUM Melt chocolate over hot water. When
  melted add coffee. Butter and sugar a souffle mold. Mix cornstarch,
  sugar and milk, and cook slowly over medium heat. Add chocolate and
  rum and remove from stove to cool. Beat egg whites with the pinch of
  salt until creamy, then add cream of tartar. Beat until glossy, and
  add the tablespoon of sugar, beating until stiff. Add egg yolks to
  chocolate mixture, mix well. Fold in the whites, one tablespoon at a
  time until all is used. Turn mixture into souffle mold 2/3 full. Bake
  at 375~ for 45 minutes and test with a needle. If not quite done,
  cook 5 minutes more. Serve immediately with fresh cream or whipping
  cream.