Nov 28, 2011

eat your heart out: chocolate soufflé cake!

I'm not sure if I've conveyed how much I love chocolate on this site.
It's not as obsessive as it used to be, but it's still very strong.
I've tried to make many chocolate cakes throughout the years, some successfully some not so much. When I saw this post on ? blog, it looked so easy and tasty I had to try it, and it was great!
The recipe is easy to follow and easy to make and the end result is moist and delicious.
If you're looking for a chocolate cake with a twist, consider this one, I'm confident you'll love it.


9 eggs
1 lb. chopped bittersweet chocolate 
3/4 cup sugar 
1 cup butter 
parchment (or wax) paper 
cocoa powder 
confectioners sugar 

1. Preheat the oven to 300º

2. Melt the butter and chocolate over low/medium heat. Stir occasionally.

3. While chocolate is melting separate the egg yolks and whites in two bowls.
        -Beat egg yolks with 3/4 c. sugar. 

-With clean mixers beat the egg whites with 1 tablespoon sugar until fluffy with peaks.

4. In a large bowl fold 3/4 of the melted chocolate/butter mixture with the egg yolks and a third of the egg whites. Keep folding in ingredients until mixed.

5. Pour into a greased and floured spring form pan with parchment paper lining the bottom. Bake for 30 min or until the sides are firm and the center still jiggles.
Set aside to cool. Once cooled sprinkle cocoa powder and confectioners sugar on top (TIP: Put the cocoa and sugar in a mesh strainer and tap over the cake. It will give that professional look).
Happy baking!

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