52
CHOCOLATE SOUFFLÉ CAKE
This decadent cake is terrific served with whipped cream
and/or ice cream and raspberry sauce.
Makes 10" round cake, 16 slices
8 ounces bittersweet chocolate
2 tablespoons unsalted butter plus
extra to prepare cake pan
9 large eggs
2 large egg whites
1-
1
⁄4 cup granulated sugar
1
⁄3 cup unbleached, all-purpose flour
Preheat oven to 350°F on convection bake/roast with the
rack placed in position 1, the bottom position.
Cut a circle of parchment paper to line a 10" round cake
pan. Butter the bottom and sides of cake pan well. Add
enough flour to coat the buttered interior. Tap the pan to
remove and discard any excess flour. Place the parchment
circle on the bottom of the pan and butter and flour it
as well.
Melt the chocolate and butter together in a double boiler
and reserve.
Separate the eggs into two mixing bowls, adding the extra
whites to the bowl of whites. Add
3
⁄4 cup of sugar to the
bowl of yolks. Using an electric mixer, mix the yolks and
sugar until mixture is pale and thick, about 3–4 minutes.
Whisk chocolate into yolks and sugar.
Beat the egg whites until soft peaks form, about 3 minutes;
add remaining
1
⁄2 cup of sugar and continue beating until
whites are stiff but not dry, about 2–3 more minutes. Fold
3
⁄4
of the whites into the chocolate-yolk mixture in 3 additions
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