|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate||4 Ounce|
|Coffee beverage||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , well beaten|
|Egg whites||4 , beaten to stiff, not dry, peaks|
|Ladyfingers||10 , halved (Adjust Quantity As Needed)|
|Whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine water, sugar, and rum in a saucepan; boil 5 minutes.
Set syrup aside.
In another saucepan combine the chocolate with the coffee; cook and stir about 5 minutes.
Remove from heat and stir in the butter.
Add mixture gradually to beaten egg yolks, beating until well blended.
Fold in beaten egg whites.
Line small molds with ladyfingers which have been sprinkled with some of the rum syrup.
Pour mixture into the molds, covering chocolate filling completely with more ladyfingers.
Chill until firm, 8 hours or overnight.
Serving size: Complete recipe
Calories 2551 Calories from Fat 1552
% Daily Value*
Total Fat 175 g269.9%
Saturated Fat 107.8 g539%
Trans Fat 0 g
Cholesterol 1192.7 mg397.6%
Sodium 320.1 mg13.3%
Total Carbohydrates 197 g65.7%
Dietary Fiber 10.5 g42%
Sugars 177.6 g
Protein 30 g59.6%
Vitamin A 54.3% Vitamin C 41.8%
Calcium 36.5% Iron 34.9%
*Based on a 2000 Calorie diet