Indulge in this airy and rich chocolate soufflé cake, perfect for special occasions or as a delightful treat any time. Its luscious texture and deep chocolate flavor will satisfy any dessert lover.
Ingredients
1/2 cup Butter
8 ounces Dark Chocolate
4 large Egg Yolks
3/4 cup Granulated Sugar
4 large Egg Whites
a pinch Salt
Method
Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with a large piece of parchment paper, ensuring it's secured by the ring, and grease the sides thoroughly to facilitate easy removal later.
In a saucepan set over medium heat, melt the butter. Once fully melted, remove from heat and stir in the chocolate until it is completely smooth. Allow the mixture to cool for a few moments.
In a separate bowl, use an electric mixer to whisk the egg yolks with half of the sugar until the mixture becomes pale and fluffy, which should take around 5 minutes. This step is vital for incorporating air and increasing volume.
Carefully fold the cooled chocolate mixture into the whipped egg yolks using a spatula, ensuring a gentle incorporation.
In a clean bowl, beat the egg whites at medium speed until they start to froth. Gradually add the remaining sugar along with a pinch of salt, continuing to beat until you achieve stiff peaks.
To lighten the chocolate batter, stir in a third of the whipped egg whites. Then, gently fold in the remaining egg whites with a spatula to keep the batter airy. Immediately pour the mixture into the prepared springform pan.
Bake the torte in the preheated oven until the top loses its shine, which should take approximately 30 to 40 minutes. Monitor closely to prevent overbaking, as this can lead to a dry outcome.
After baking, allow the torte to cool completely on a wire rack. Once cooled, carefully remove the torte from the pan, taking care not to break it.
