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Chocolate Souffle

2 squares bitter chocolate

2 T water

3 T sugar

4 eggs separated, plus an extra egg white

Melt chocolate, water and sugar in a double boiler until smooth. Remove from heat and add egg yolks one at a time, stirring very vigorously. Beat the egg whites very stiff, and fold into the chocolate mixture delicately. Finally, pile in a generously buttered baking dish, and place in the oven for 20- 25 minutes at moderate (375) heat. Serve with whipped cream, flavored with dark rum. If you like, you may also add 2 tablespoons of the dark Jamaica rum as you fold in the egg whites. For this dish, do not skimp the butter on the casserole dish, as it is the butter that will set the mixture and force it upwards.