Eric Lanlard's Gingerbread Souffle
- 50 g (1.8oz) Unsalted butter
- 135 g (4.8oz) Caster sugar
- 210 g (7.4oz) Dark or couverture chocolate (70% cocoa solids), broken into pieces
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 2 tsp Dark rum
- 0.25 tsp Vanilla extract
- 5 Eggs, separated
- Produce
- Ginger, Ground (2 tsp)
- Cooking & Baking
- Caster sugar (135 g)
- Cinnamon, Ground (1 tsp)
- Dark or couverture chocolate (210 g)
- Vanilla extract (1/4 tsp)
- Dairy
- Butter, Unsalted (50 g)
- Refrigerated
- Eggs (5)
- Beer, Wine & Liquor
- Rum, Dark (2 tsp)
Preparation
Read recipe preparation on lovefood.com
Social Stats
37.3Rating
1-100
1-100
3Tweets
10Facebook
Shares
Shares
10StumbleUpon
Views
Views
34PinterestPins
Recipe Stats
Published July 30, 2011 (1 year ago).
18 people saved this recipe.
