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Deep Dark Chocolate Soufflé Cake

Course Dessert

Ingredients
 

  • 250 g/9 oz dark chocolate minimum 60% cocoa solids, chopped
  • 7 tbsp/100 g unsalted butter
  • 6 tbsp sugar
  • 4 large eggs separated and at room temperature
  • 2 tbsp all-purpose flour
  • 1/8 tsp salt

Instructions
 

  • Preheat your oven to 350°F/180°C. Butter the sides of a 9x5-inch loaf pan and line the bottom with a strip of parchment paper.
  • In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together until smooth.
  • Remove from heat and stir in 3 tablespoons of the sugar, the egg yolks and flour.
  • Using a mixer, beat the egg whites and salt until soft peaks begin to form. Gradually beat in the remaining 3 tablespoons of sugar and whip until the whites are smooth, glossy and hold firm peaks.
  • Use a wide rubber spatula to fold 1/3 of the egg whites until the chocolate mixture. Once incorporated fold in the remaining egg whites in two parts just until the mixture is smooth and no white streaks are visible.
  • Scrape the batter into the prepared pan and bake for 30-35 minutes, or until the cake has puffed up and feels slightly firm in the center. Do not over-bake. Let the cake cool in the pan. It will collapse as it cools as it should. Let it cool to room temperature before serving.
Keyword cake
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