Desserts

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Drinks
  Bittersweet-Chocolate Soufflé Cake

The Chef
Diane Forley Verbena

Servings
Serves 8

Ingredients
3⁄4 cup butter (11⁄2 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

Cooking Instructions
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.






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