Bittersweet-Chocolate Soufflé Cake
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
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
Allow the cake to rest for 20 minutes. Unmold,
sprinkle the top with cocoa powder, and serve
immediately with vanilla ice cream.