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1 cup unsweetened cocoa powder
5 Tbsp. water
2 Tbsp. rum
2 tsp. instant coffee
6 eggs, separated
1/2 cup sugar
1 pt. (2 cups) 35 per cent cream
pinch salt
1/4 cup butter

Using a large stainless steel bowl, mix together roughly the cocoa, water, rum and instant coffee. In a separate bowl, blend egg yolks with 1/2 cup sugar until mixture forms a ribbon when dropped from a spoon. In a third bowl, whip cream. In a fourth bowl, beat egg whites with salt until peaks form and then beat in 1/4 cup sugar to form a meringue. Add egg yolk mixture to cocoa mixture, taking care to leave cocoa "freckles" intact. Fold whipped cream into cocoa mixture and then fold in meringue. Pour into a 1 1/2-qt. ceramic souffle dish, around which has been wrapped an aluminum foil collar rising 2 in. above the top of the dish and held in place with a rubber band. Place in the freezer for three hours and then remove collar. Sprinkle top with icing sugar and cocoa powder. Serve on chilled dessert plates. Drizzle with warm chocolate sauce. "C'est si bon" says the chef. Submitted by Mrs. Clyde Murray, Charlottetown.