Chocolate Souffle Cake
Semisweet chocolate: cut in
To small pieces
Place chocolate,butter and vanilla in bowl.Put bowl over a pan of
simmering water,and stir until just melted.Remove from heat.
Using an electric mixer,beat egg yolks with 3/4 cup sugar until very
thick and light,about 5 minutes.Fold egg yolk mixture into chocolate
using a rubber spatula.
Beat egg whites until soft peaks form.Beat remaining sugar into
whites, tablespoon by tablespoon.Gently fold whites into chocolate
Pour batter into pans that have been buttered,floured,and lined
with wax paper or parchment paper.Use either two 9"x3" round pans or
various sized heart shaped pans.Bake in a preheated 275 deg.oven for
65 minutes (less if using smaller pans).A skewer inserted into the
cake should be dry..
Loosen sides of cake,and unmold onto cooling racks.Cakes will be
crisp on the outside and sink slightly.Cool and sprinkle with
powdered sugar,or glaze with chocolate Ganache ( next recipe).Serve
with whipped cream or Raspberry Puree (recipe follows). Makes 2
cakes, (at least 10 servings).