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Bittersweet-Chocolate Soufflé Cake
Provided by: Chef Diane Forley
Ingredients3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan
3⁄4 cup sugar, plus additional for pan
3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or Scharffen Berger)
8 eggs, separated
Pinch cream of tartar
Garnish: cocoa powder
Preheat oven to 350 degrees. Butter and sugar 10-inch cake or Bundt pan. Chill.
Bring 2 inches of water to a simmer in a double boiler or medium saucepan. Cut the butter into small pieces, and place in a large mixing bowl. Set the bowl over the simmering water, and add the chocolate pieces, stirring occasionally with a wooden spoon while the mixture melts. Remove the bowl from the water, and set aside to cool for 5 minutes.
Place the egg yolks and 1⁄2 cup of the sugar in the bowl of a mixer fitted with a whisk, and beat on high speed until just pale and light, about 5 minutes. Slowly pour the cooled chocolate mixture into the beaten yolks, and combine at low speed. Transfer to a large mixing bowl. Put the egg whites in the bowl of a food mixer, and whisk on medium-high speed. When the whites are slightly foamy, add cream of tartar. Once soft peaks form, add the remaining 1⁄4 cup sugar, and whisk until whites are glossy. Fold the meringue into chocolate mixture until they are just combined; do not overmix.
Pour into the prepared pan until it is 1 inch from the top, and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to rest for 20 minutes. Unmold, sprinkle the top with cocoa powder, and serve immediately with vanilla ice cream.(Published 2004)