Fallen Chocolate Souffle Cake

10 1/2 oz semisweet chocolate

7 tablespoons butter

8 eggs, separated

1/2 cup sugar, divided

1 tablespoon orange juice

pinch of salt

powdered sugar, for dusting


Preheat oven to 350. Grease a 10-inch springform pan, then line the bottom with parchment paper.


In a double boiler, melt the chocolate with the butter over simmering water. Stir until smooth.


In the bowl of an electric mixer, whip the egg yolks with 1/4 cup sugar until it has doubled in volume. Add the melted chocolate and mix until combined. Add the orange juice and salt and mix until combined. Transfer to a large bowl and then wash and dry the bowl and whip attachment thoroughly.


In the clean bowl, make a meringue by whipping the egg whites until foamy. In a slow steady stream, add the remaining 1/4 cup sugar. Whip until the meringue holds stiff but not dry peaks.


Briskly fold 1/3 of the meringue into the chocolate batter, then fold the remaining meringue into the batter until just incorporated. Be careful to not deflate the meringue.


Pour the batter into the springform pan, then spin the pan to level the batter. Bake for 55-65 minutes, until a toothpick comes out clean. When the cake is cool, dust with powdered sugar.

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