In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (593g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 343 (36%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1682.4mg||518 %|
|Sodium 510.2mg||18 %|
|Potassium 591.9mg||16 %|
|Total Carbohydrate 107g||31 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 107g|
|Protein 50.5g||72 %|
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Calories per serving: 960
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