Souffle torte

Yield: 1 Servings

Measure Ingredient
8 ounces Semisweet or bittersweet chocolate
4 ounces Plus 1 teaspoon unsalted butter
5 Eggs; separated
1 cup Granulated sugar
Powdered sugar for garnish

Melt butter an chocolate together. Let cool.

Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray with Pam.

Beat egg yolks with ½ cup granulates sugar using mixer with whisk attachment, beat until light and fluffy. Beat in melted chocolate mixture.

Transfer mixture to another bowl.

Clean out mixer bowl and whish egg whites until foamy, then gradually add ½ cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg whites into chocolate mixture.

Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow pan of water placed on the lowest rack in the oven. When done, cake will be firm to touch and the top covered with cracks.

Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving plate, sprinkle top with sifted powdered sugar. Serve warm or at room temperature.

Recipe by: Anthony's Restaurant Chocolate Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998

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