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Fallen Chocolate Souffle Cake

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Fallen Chocolate Souffle Cake
    Makes one 9-inch cake

    1 pound semisweet chocolate
    1 cup sweet butter
    9 eggs, separated
    1/2 cup plus 1 tsp. sugar
    3 Tbl. cocoa powder
    3 Tbl. confectioners' sugar
    1/2 pint heavy cream, whipped

    Preheat oven to 300F. Butter and flour a 9-inch springform pan. Line bottom with parchment paper. Butter and flour lining. Melt chocolate and butter in a double boiler over low heat, stirring to blend. Remove from heat and set aside. In large mixing bowl, beat yolks with 1/2 cup of sugar until mixture forms a ribbon. In separate bowl, combine whites with 1 tsp. of sugar and beat until mixture forms soft peaks. Set aside. In separate bowl, fold together 1/3 chocolate mixture with 1/3 yolk mixture. Then fold in 1/3 whites. Repeat until mixtures are incorporated. Pour batter into pan and bake 30 minutes. (Do not overbake. Center should be soft.) Remove from oven and place on a wire rack to cool for 3 hours. Dust cake with 1 Tbl. each of cocoa and confectioners' sugar. Repeat. Refrigerate cake overnight in pan. Let cake stand at room temperature for 1 hour. Dust again with 1 Tbl. each of cocoa and confectioners' sugar. Remove cake from pan. Slice with a hot knife and serve with whipped cream.

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