Chocolate Rum Souffle

Directions

1. 1
   Soak macaroons in the rum.
2. 2
   In a double boiler, melt chocolate with water and 6 tablespoons of sugar.
3. 3
   Mix well.
4. 4
   Remove the chocolate from heat and add the egg yolks one at a time.
5. 5
   Let mixture cool.
6. 6
   Beat egg whites, adding 1 tablespoon sugar to make them more dense.
7. 7
   Fold into chocolate mixture gently.
8. 8
   Line bottom and sides of an oiled 7 1/2 or 8-inch spring-form pan with split ladyfingers.
9. 9
   Add half of the chocolate and then the layer of soaked macaroons.
10. 10
    Add the remaining chocolate mixture.
11. 11
    Top with remaining ladyfingers and cool for at least 6 hours or overnight in the refrigerator.