Chocolate Soufflé Cake (flourless)
For one 8 to 9-inch cake, 8 to 10 servings
Ingredients:
15 oz. (425 g) bittersweet or semisweet chocolate, chopped
2 sticks (220 g) unsalted butter, cut into small pieces
5 large eggs (or 5 whites and 3 yolks) at room temperature
1 cup (210 g) sugar
1 teaspoon pure vanilla extract
1 tablespoon dark rum (e.g., Meyers), optional
Whipped cream and fresh berries for garnish
- Preheat the oven to 375º F (190º C). Butter a 9-inch springform cake pan and dust lightly with flour.
- In a medium-sized bowl set over a pan of simmering water (bain-marie), melt the chocolate and butter until smooth, stirring frequently. Remove from heat and set aside.
- In another medium-sized bowl, beat the eggs and sugar with an electric mixer for 4-5 minutes or until they are thick and pale.
- Fold the eggs into the chocolate mixture, folding until no streaks of egg white remain. Stir in the vanilla extract and dark rum if you are using. Transfer the cake batter into the prepared pan.
- Bake for 30 minutes in center of the oven. Let the cake cool in the pan completely.
- Serve with whipping cream and fresh berries.
Note: Using fine quality chocolate gives better results. Chocolate should contain more than 50% cocoa liquor (cacao), preferably. 60% or more (less cocoa liquor content means more sugar and less flavor).
Treat yourself with the finest ingredients!