FLOURLESS CHOCOLATE SOUFFLE CAKE
Mary Engelbreit's Sweet Treats Dessert Cookbook - Pg 89

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
4 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons cornstarch
Confectioners' sugar, for dusting

Preheat the oven to 375 degrees F. Generously grease and sugar (or dust with cocoa powder) a 9-inch round springform pan.

In a small saucepan, combine the butter and chocolate and melt over low heat, stirring until smooth. Transfer to a large bowl and let cool to room
temperature.

in a medium bowl, beat the eggs, egg yolk, granulated sugar, vanilla, and salt with an electric mixer at high speed until tripled in volume and light
in color, about 5 minutes. Scrape the mixture into the melted chocolate and butter and sift the cornstarch on top. Gently fold the egg mixture into
the chocolate mixture until combined. Pour the batter into the prepared pan.

Bake the cake for 25 to 30 minutes, until it has puffed, as a thin crust on top, and jiggles slightly at the center when shaken very gently. Let the
cake rest for 5 minutes before removing the sides of the pan. Dust with confectioners' sugar and serve immediately.

Note: The dark chocolate soft-centered souffle cake is a light-textured alternative to dense flour-less chocolate tortes. Serve it alone, or with a
scoop of vanilla ice cream.

Serves: 8

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