Chocolate Souflla Cake

[Guest guest]

Chocolate Soufflé Cake

 

One 9-inch cake, 10-12 servings

 

 

12 ounces bittersweet chocolate (or 14 ounces, if you want!)

1/4 cup dark-brewed coffee

2 tablespoons dark rum

3/4 cup + 2 tablespoons heavy cream

5 large eggs, at room temperature

1/3 cup granulated sugar

 

1. Butter a 9-inch springform pan. If you suspect it's warped, wrap the bottom

and up the sides with a

sheet of foil.

2. Preheat the oven to 325 degrees and adjust the oven rack to the lower third

of the oven.

3. Coarsely chop the chocolate, and melt it with the coffee, rum and 2

tablespoons of heavy cream in a

large, heatproof bowl set over a pan of hot water. Remove from heat and set

aside.

4. Whip the cream until it forms soft, creamy peaks. It should not be too stiff.

5. Beat the eggs and the sugar with an electric mixer until it forms a ribbon

when you lift the beater,

about 4 minutes.

6. Fold one-third of the whipped eggs into the chocolate, then fold in the

remaining eggs. Fold in the

whipped cream.

7. Scrape the batter into the springform pan and set the springform pan into a

larger pan. Pour in warm

water until it reaches halfway up the side of the cake pan.

8. Bake the cake for 45 minutes. It will feel soft in the center, but will firm

as it cools. Remove

from water bath and cool on rack for 1 hour.

9. Slice with a length of dental floss pulled taut between your fingers, or use

a sharp knife.

 

Serve with whipped cream, ice cream or crème anglaise....and chocolate sauce!

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!