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Ingredients
- 1 1/2 tbsp. sugar
- 1 pkg. (8 ounce.) squares semi sweet chocolate
- 1/4 c. water
- 8 Large eggs, separated
- 2/3 c. sugar
- 1 1/2 teaspoon vanilla
- 1 teaspoon rum extract
- Dash of salt
- 1 c. sweetened whipped cream or possibly thawed Cold Whip topping
Directions
- Sprinkle 1 1/2 Tbsp. sugar proportionately on bottom and sides of well buttered 9 inch pie pan. Heat chocolate in water in saucepan over very low heat, stirring constantly till smooth. Remove from heat. Beat egg yolks; gradually add in 2/3 c. sugar and continue beating till yolks are thick and light in color. Blend in chocolate, vanilla and rum extract.
- Beat egg whites and salt till mix forms stiff peaks. Fold carefully into chocolate mix, blending well. Measure 4 c. into prepared pie pan. Bake at 350 degrees for 25 to 30 min or possibly till puffed and hard. Cold 15 min, then refrigerate1 hour. Center will fall, forming a shell.
- Meanwhile, refrigerateremaining chocolate mix about 1 1/2 hrs; spoon into chilled shell. Refrigerateat least 3 hrs, before serving garnish with sweetened whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 124 | 47% |
| Total Fat 13.93g | 17% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 126mg | 5% |
| Potassium 106mg | 3% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 26.1g | 17% |
| Protein 8.68g | 14% |
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