Black Forest Souffle
|Eggs||3 , separated|
|Milk||2 Cup (32 tbs)|
|Unflavored gelatin||2 Ounce (2 Envelopes, 1 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs) (Divided)|
|Semi-sweet chocolate square||4 Ounce (4 Squares, 1 Ounce Each)|
|Rum extract||2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Whipping cream||2 Cup (32 tbs) (Divided)|
|Canned cherry pie filling||21 Ounce (1 Can)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Maraschino cherries||1 Tablespoon (For Garnish)|
|Chocolate curls||2 Tablespoon (For Garnish)|
Tape a 3-inch-wide greased and floured waxed paper or parchment paper "collar" around rim of 1-quart souffle dish, greased side in.
Beat egg yolks and milk in small bowl.
Mix gelatin with 1/2 cup of the sugar in medium saucepan.
Add egg mixture; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Add chocolate; stir constantly until melted.
Beat until thoroughly blended.
Stir in rum extract and vanilla.
Pour into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.
Fold into gelatin mixture.
Whip 1 1/2 cups of the cream in medium bowl until stiff peaks form; fold into gelatin mixture.
Fold in cherry pie filling and almonds.
Pour mixture into prepared dish and refrigerate until set.
To serve, whip remaining 1/2 cup cream until stiff peaks form.
Remove collar and decorate with whipped cream, maraschino cherries and chocolate curls.