Chocolate Soufflé Cake
What do you get when 3 super cool ladies from “The Young and the Restless” get together and cook a meal? A whole lot of deliciousness! And that’s just what happened when Sharon Case (Sharon on Y&R) wrangled Y&R Stylist Elif Inanc and myself for a last minute Sunday Supper at her house.
With Sharon on Appetizers and Salad…
And Elif cooking up the Main Course of Short Ribs and Creamy Polenta…
…all that was left was my department: The Dessert. Wanting to treat my pals to something really fabulous, I went to a beloved go-to chocolate treat in my bag of tricks: my Chocolate Soufflé Cake (which Y&R viewers recently saw featured in “Avery’s” bag of tricks too!)
Such a fun night! And the company was even BETTER than the food! Thank you Sharon for being the “Hostess with the Mostess” (and having a kitchen to DIE for!) and Elif for the delicious main course!
And here’s the recipe for my Chocolate Soufflé Cake… XoJ
Chocolate Soufflé Cake
Makes about 10 servings
Adapted from an old Gourmet Magazine (rest in peace!) recipe, this is one of my favorite chocolate desserts. You don’t have to be a great baker to have great results with this cake. A simplified version of a chocolate soufflé, this recipe uses only 5 ingredients to achieve the most velvety chocolate bliss. I like to make this cake the day before serving to allow the flavors to develop. Served with a dollop of freshly whipped cream, this is one sexy dessert!
2 sticks (1 cup) unsalted butter cut into pieces, plus additional for greasing pan
9 ounces fine-quality bittersweet chocolate (not more than 60%) chopped
6 large eggs, separated
1/3 + 1/3 cup granulated white sugar
1/2 teaspoon salt
Place a small roasting or baking pan filled halfway with water in the bottom rack of the oven (to provide moisture during baking.) Position another rack in the middle of oven, then preheat oven to 325 degrees.
Grease a springform pan with butter and then line the bottom with a round of parchment paper. Then grease the paper as well and set aside.
In a small saucepan over low heat, melt butter and chocolate, stirring often, until smooth. Remove from heat and set aside.
In an electric mixer with whisk attachment or a hand held mixer, on medium-high speed, beat egg yolks, 1/3 cup of the sugar and salt for about 6-8 minutes until thick enough to form a ribbon that takes 2 seconds to dissolve into the mixture when whisk attachment is lifted.
Transfer egg yolk mixture to a separate large bowl and stir in chocolate mixture until well combined.
Gently fold egg whites mixture into chocolate mixture and keep folding just until thoroughly combined (no streaking.)
Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) and bake for about 45-50 minutes until a toothpick inserted in the center comes out clean or with crumbs on it.
Transfer cake to a wire rack and cool completely. Cake will deflate as it cools and may crack a bit- this is all fine.
When completely cooled, run a knife carefully around edge of cake, then remove side of pan. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate.
I like to make this cake 1 day ahead to allow flavors to develop. Cool completely, then chill, covered in plastic wrap. Bring to room temperature and dust top with powdered sugar before serving. (P.S… the powdered sugar hides ALL the imperfections- the cracks, the crumbs, the broken top, etc. 😉
Serve cake with freshly whipped cream.
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