Chocolate Soufflé Cake

Chocolate Soufflé Cake

makes one 9-inch cake or two 4″ mini cakes 

INGREDIENTS

14 ounces bittersweet chocolate, chopped

¾ cup + 1 tablespoon unsalted butter, diced

7 large eggs, divided

¾ cup + 2 tablespoons sugar

¼ teaspoon table salt

Freshly whipped cream, for serving

DIRECTIONS

Preheat the oven to 325F. Line the bottom of a 9-inch springform pan (or 2 4-inch porcelain soufflé dishes) with parchment paper precisely cut to fit.

In a large saucepan, add two inches of water and bring it to a boil. Combine the chocolate and the butter in a stainless-steel bowl that will fit on top of the pot, ensuring that the water doesn’t touch the base of the bowl (translation: burnt chocolate). This process is called “double boiling” — used to cook delicate sauces without burning them. But a woman digresses. Whisk until the chocolate is completely melted. Remove from the heat and set aside.

Separate the eggs, placing the yolks and whites in separate bowls. Add half of the sugar to the egg yolks. Using a stand mixer fitted with the whisk attachment, beat the yolk mixture on high speed until light, fluffy, and the mixture falls to a ribbon texture, approximately 4 to 5 minutes. Using a rubber spatula, fold the cooled chocolate mixture into the yolks.

Using the mixer, beat the egg whites on medium speed until soft peaks form. Add the rest of the sugar and the salt and beat until the whites hold medium-stiff, glossy peaks. Stir one-third of the whites into the chocolate-yolk mixture to lighten, and then gently fold in the remaining whites just until no white streaks are visible. Immediately turn the batter into the prepared pan .

Bake until the top of the cake is no longer shiny, 30 to 40 minutes. Let cool completely in the pan on a wire rack. As the cake cools, it will become firmer. Cover and refrigerate until well chilled, at least 3 hours or for up to overnight.

Serve cake at room temperature with a healthy dollop of freshly whipped cream.

via here