Chanterelle's Chocolate Souffle Cake (pesachdik)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
• 1 cup unsalted butter (2 sticks)
• 9 large eggs, separated
• 3/4 cup sugar
• 1 tablespoon sugar
• unsweetened cocoa powder (for dusting)
• confectioners' sugar, for dusting

Recipe

• 1 position a rack in the middle of the oven and preheat oven to 300°f.
• 2 butter and flour 9 inch spring form pan and line bottom with parchment paper.
• 3 melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
• 4 remove bowl from heat and let cool to room temperature.
• 5 beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
• 6 beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. beat in the remaining 1 tablespoon sugar.
• 7 with a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. then fold in 1/3 of the egg whites.
• 8 repeat, adding the chocolate and egg mixtures alternately in thirds until all of the ingredients are combined.
• 9 transfer the batter to the prepared pan.
• 10 bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
• 11 transfer to a wire rack to cool completely.
• 12 to serve, remove sides of pan. dust the cake with a layer of cocoa and then a layer of confectioners' sugar. repeat with a second layer of cocoa and a final layer of sugar. cut into thin wedges.