Chocolate soufflé with rum sauce

4 large eggs, separated + 3 egg whites (reserve yolks for sauce)
4 oz. of semisweet chocolate
1/4 cup of milk
4 Tbsp of sugar

  • Butter and sugar a 6 cup mold and refrigerate.
  • Beat the 4 egg yolks with the sugar until light yellow.
  • Place the chocolate in the saucepan with the milk and melt.
  • Remove from the heat and mix with the egg yolk mixture.
  • Beat the egg white until they reach a soft peak.
  • Whisk about 1/4 of the egg whites into the chocolate then gently fold in the rest.
  • Pour into the soufflé mold; it should reach the rim.
  • Place on a cookie sheet in a preheated 375°F oven for 18 to 20 minutes. The soufflé should be moist in the center.
  • Sprinkle with powdered sugar and serve immediately or cool overnight and unmold.

Rum sauce

1 cup of milk
2 tsp of cornstarch
1 tsp of vanilla
3 egg yolks (reserved from the soufflé)
1/4 cup of sugar
2 Tbsp of dark rum

  • Place the milk, cornstarch and vanilla in a saucepan.
  • Mix with a whip and bring to a boil.
  • Meanwhile combine egg yolks and sugar in a bowl until pale yellow.
  • Pour the boiling milk all at once on top of the egg yolks and whisk to combine well.
  • Let cool, add the rum and refrigerate.