Chocolate Fallen Soufflé Cake
12 oz good quality semisweet chocolate, chopped
1 1/2 sticks (6 oz) unsalted butter, cut into pieces
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon espresso powder
1/4 teaspoon kosher salt + a pinch
3/4 cup granulated sugar, divided
5 extra large eggs, separated and at room temperature
1/4 cup unbleached all-purpose flour
Preheat the oven to 350ºF and place the oven rack in the middle position. Spray a 9-inch spring-form pan with non-stick baking spray. Line the bottom with a round of parchment paper and spray the paper.
In a large microwave-safe bowl, melt the chocolate and butter, about 3-5 minutes, stirring every minute. Cool completely. Once cool , stir in the vanilla, espresso powder, salt and 6 tablespoons of the sugar. Add the yolks 1 at a time, whisking after each addition. Add the flour and stir until completely combined.
In the bowl of a stand-mixer fitted with the whisk attachment (or using a hand-held beater), beat the whites with a pinch of salt at medium-high speed until soft peaks have formed. Reduce the speed and slowly add the remaining 6 tablespoons of sugar. Increase the speed to medium-high and beat until the whites are stiff and glossy.
Fold one fourth of the whites into the chocolate mixture. Gently fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan. Spread evenly using an off-set spatula. Bake until a skewer inserted in the center comes out moist and just slightly underdone 30-35 minutes.
Remove the cake from the oven and cool on a wire rack in the pan for 10-15 minutes. Run a small paring knife around the edge of the cake. Release the side of the pan and cool completely. Invert the cake onto a rack and remove the bottom of the pan (I use a large cake spatula instead so I don't lose any crumbs) discarding paper, then invert or place (if using a spatula) the cake onto a serving plate. Serve with ice cream, whipped cream, or a crème anglaise. Enjoy!
The cooled cake can be made one day ahead, wrapped in plastic wrap, and stored at room temperature.
Printed from thegalleygourmet.net