Chocolate Soufflé Torte
Ingredients
- ¾ cup unsalted butter
- 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
- 7 large eggs, separated
- 7/8 cup sugar, divided
- 1 pinch salt
- 1 tablespoon confectioners’ sugar for dusting
Step by Step Instructions
Step 1
Preheat oven to 325 degrees F. Cut a square piece of parchment paper that is large than the springform pan. Set paper on the bottom of pan and secure the ring on top. The paper will extend outside of the pan, which makes it easier to remove the torte after baking. Grease the sides of the pan.
Step 2
Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
Step 3
Beat egg yolks and ½ of the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks so they almost triple in volume.
Step 4
Fold lightly cooled chocolate mixture into egg yolk mixture using a spatula.
Step 5
Beat egg whites in a bowl until foamy, using electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
Step 6
Stir ⅓ of egg whites into chocolate batter to thin it out. Carefully fold in remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
Step 7
Bake in preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
Step 8
Cool on a wire rack until completely cool, about 10 minutes. Run a knife around the outside edges to loosen and unmold carefully since torte breaks easily.