This cake was one of the first cakes I’ve ever made from scratch. I got an itch one day to make some kind of cake, so I started looking through my mom’s baking book, A Passion for Baking. It’s filled with all sorts of yummy recipes, but as I was flipping through it I stumbled upon this recipe and fell in love.
I don’t know about you, but I absolutely love truffles. My favorite though is the Extra-Dark Chocolate Truffle (that I’ve only been able to find at Godiva, and of course we don’t have a Godiva nearby *pouts*). When I read the quote that was under the picture I knew that this was the cake I was going to make. It said “Digging into this cake is the closest you will come to eating a truffle with a fork” and BOY was she right!! Top this sucker with some cool whip and sliced strawberries (or pureed raspberries) and I can guarantee that you will be in heaven.
Fallen Soufflé Chocolate Torte [click to print]
Serves 6 to 8 (from ‘A Passion for Baking’ by Marcy Goldman)
1 cup unsalted butter
8 egg whites
1/8 tsp salt
3/4 cup sugar, divided
6 egg yolks
Preheat oven to 325 degrees F. Line bottom of a 9 inch springform pan with parchment paper and generously spray parchment and inner sides of pan with nonstick cooking spray.
In a double boiler set over low heat, melt the semisweet chocolate and butter. Set aside to cool.
In a mixer bowl, using whisk attachment on low speed, whisk egg whites with salt until they foam a bit. Then increase to high speed and dust in 1/4 cup sugar until fluffy and stiff. Transfer to a large bowl.
In mixer bowl, whisk egg yolks and remaining 1/2 cup sugar until very pale. Stir in melted chocolate-butter mixture. Fold in some egg whites to lighten chocolate and whisk very thoroughly. Gently fold in remaining egg whites in batches, showing more restraint and calmness so as to have a light, chocolaty batter.
Spoon batter into prepared pan. Bake about 35 to 45 minutes until barely set and still a bit wobbly. If you test your cake at this point with a toothpick, it will come out with bits of batter on it–that is fine. Take cake out and, after 15 minutes, unmold onto a serving plate.
When cool, dust generously with cocoa powder or serve each piece with some chopped strawberries and a dollop of whipped cream.
Preheat your oven to 325 degrees F.
I hope you enjoy this recipe! It is one of my favorites!