Maida Heatter'S Chocolate Souffle Cake

1. 1

   Coarsley chop the chocolate and place in top of double boiler over hot water on moderate heat. Cut up butter and add it and the oil to the chocolate. Cover and cook until almost melted. Then stir or whist with a wire whisk until completely melted and smooth. Remove from hot water.

2. 2

   In mixing bowl, stir yolks a bit with a wire whist just to mix. Then gradually, in a few additions, whisk about 1/2 of the hot chocolate mixture into the yolks. Then, off the heat, add the yolks to the remaining hot chocolate mixture and mix together (the mixture will thicken a bit as the hot chocolate mixture cooks the egg yolks). Add the sugar and vanilla and stir to mix. Set aside.

3. 3

   In the large bowl of an electric mixer, add the salt to the egg whites and beat until the whites hold a point but are not stiff or dry.

4. 4

   Fold a few large spoonfuls of whites into the chocolate mixture. Then add the chocolate mixture the the remaining whits and fold together gently, only until incorporated.

5. 5

   Gently turn mixture into prepared bundt pan. Bake for 2-1/2 hours (okay if cake sinks in the middle while cooking).

6. 6

   Remove from oven and, without waiting, cover cake with an inverted serving plate and turn over to remove cake.

7. 7

   Serve while hot with cold whipped cream.

* Per serving · 4 servings · Values may vary.