Chanterelle'S Chocolate Souffle Cake (Pesachdik)

1. 1

   Position a rack in the middle of the oven and preheat oven to 300u00b0F.

2. 2

   Butter and flour 9 inch spring form pan and line bottom with parchment paper.

3. 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. 4

   Remove bowl from heat and let cool to room temperature.

5. 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. 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. 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. 8

   Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.

9. 9

   Transfer the batter to the prepared pan.

10. 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. 11

    Transfer to a wire rack to cool completely.

12. 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.

* Per serving · 4 servings · Values may vary.