Sunday, February 9, 2014

Chocolate Fallen Souffle Cake

There’s no better cake than chocolate, and I just had to satisfy my sweet tooth today. The center of this cake will fall as it cools. You should allow it to completely cool before digging in, which I didn’t, which is why the piece looks a little runny at the end. There’s only a few ingredients, so be sure to get high-quality chocolate, or else the end product wont’ taste all the great. I used Ghiradelli 62% cacao. This recipe comes from the Staff Meals from Chanterelle.

1 lb. good quality chocolate
1 cup (2 sticks) unsalted butter
9 large eggs, separated
¾ cup plus 1 tablespoon granulated sugar
Cocoa powder, for dusting the cake
Powdered sugar, for dusting the cake.

Preheat the oven to 300°F. Prepare a double broiler by placing a bowl on top of a simmering pot of water. Add the chocolate and butter, and stir as it melts. Once the mixture is almost completely melted, remove from heat and stir until the final bit melts.

In a large bowl, add the 9 egg yolks and ¾ cup sugar. Using an electric mixer, blend for 4 to 5 minutes, until the mixture falls in ribbons from the mixer blades.

In a separate bowl, add 9 egg whites and the remaining 1 tablespoon sugar. Beat with an electric mixer for 3 to 4 minutes, until the egg whites form soft peaks.

Gently Fold in 1/3 of the cooled chocolate mixture into the egg yolks. Fold in 1/3 of the egg whites (again, gently!). Repeat with the remaining chocolate and egg whites.

Once everything is incorporated, butter and flour a 9” springform pan. Carefully pour in the mixture and bake for 30 minutes, until the outside is set but the center of the cake is still jiggly. Let cool completely, then remove the side of the springform pan. Dust the cake with a layer of cocoa powder, then a layer of powdered sugar, then another layer of cocoa powder, and finally one last layer of powdered sugar.


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