Ingredients
- 400 oven
- 6 egg whites
- 6 buttered
- 4 egg yolks
- 5/8 souffle dishes
- 1/4 egg whites the chocolate mixture (into)
- 260 gr semisweet chocolate
- 30 gr dark rum
- 8 gr butter (unsalted)
- 1 ml cream of tartar
out nearly clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England
