Chocolate Rum Souffle - cooking recipe

Ingredients

16 oz. semi-sweet chocolate
1/2 c. rum
12 macaroons
6 Tbsp. water
7 Tbsp. sugar
6 eggs, separated
24 ladyfingers
1 c. heavy cream, whipped
grated chocolate

Preparation

Soak macaroons in the rum.
In a double boiler, melt chocolate with water and 6 tablespoons of sugar.
Mix well.
Remove the chocolate from heat and add the egg yolks one at a time.
Let mixture cool.
Beat egg whites, adding 1 tablespoon sugar to make them more dense.
Fold into chocolate mixture gently.
Line bottom and sides of an oiled 7 1/2 or 8-inch spring-form pan with split ladyfingers.
Add half of the chocolate and then the layer of soaked macaroons.
Add the remaining chocolate mixture.
Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator.