Chocolate Rum Souffle

Ingredients

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

Directions

1. Soak macaroons in the rum
2. In a double boiler melt chocolate with water and 6 tablespoons of sugar
3. Mix well
4. Remove the chocolate from heat and add the egg yolks one at a time
5. Let mixture cool
6. Beat egg whites adding 1 tablespoon sugar to make them more dense
7. Fold into chocolate mixture gently
8. Line bottom and sides of an oiled 7 12 or 8-inch spring-form pan with split ladyfingers
9. Add half of the chocolate and then the layer of soaked macaroons
10. Add the remaining chocolate mixture
11. Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator