Bittersweet Souffle Cake

Recipe Ingredients

8 oz	227g	Bittersweet chocolate - coarsely chopped
1 cup	198g / 7oz	Butter - cut into pieces,
		Plus more for pan
1/4 cup	59ml	Strong brewed coffee
3 tablespoons	45ml	Cocoa powder - sifted
2		Eggs - room temperature
6		Separated eggs - room temperature
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Dark rum
1/2 teaspoon	2.5ml	Cream of tartar
1		Salt
		Assembly
1 1/2 cups	355ml	Chilled whipping cream
2 tablespoons	30ml	Powdered sugar
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Cocoa powder

Recipe Instructions

Place chocolate, butter and coffee in microwaveable bowl and microwave until chocolate and butter are melted, about 1 1/2 minutes, stirring midway. Or place in double boiler set over, but not touching, simmering water, stirring until melted. Stir in cocoa until smooth. Set aside at room temperature to cool slightly.

Use mixer to beat 2 eggs and 6 egg yolks and sugar on high speed until mixture is light-colored, thick and falls off beater in ribbons, 3 to 4 minutes. Add chocolate mixture and rum. Combine on low speed. Set aside.

Beat 6 egg whites on medium speed until frothy. Add cream of tartar and salt. Beat on high speed until egg whites hold their shape but are still moist looking and slightly soft, 2 to 3 minutes.

Stir 1/4 whites into chocolate mixture. Fold in remaining whites. Do not over-fold; some streaking of whites in batter is OK. Transfer to buttered 9-1/2-inch springform pan that has been lined with buttered parchment paper on bottom; smooth surface with rubber spatula.

Bake at 325 degrees until top of cake is puffed and slightly cracked on edges and no longer jiggles in center (toothpick inserted in center will be moist but not coated with batter), about 45 to 50 minutes. Do not over-bake. Cool cake in pan on wire rack. (Can be baked in advance, cooled completely, covered and refrigerated for 1 day, or frozen up to 1 month, wrapped airtight after frozen solid. Thaw, unwrapped, until just chilled in refrigerator overnight or at room temperature for a few hours.)

Whip together whipping cream, powdered sugar and vanilla until soft, not stiff, 2 minutes. Chill before using to top cake.

Remove springform collar and transfer cake from paper lining to serving platter. Swirl cream on cake with rubber spatula and press cocoa through fine sieve to dust cream. Use large sharp knife to cut into slices.

This recipe yields 12 to 16 servings.

Each of 16 servings: 277 calories; 178 mg sodium; 142 mg cholesterol; 21 grams fat; 22 grams carbohydrates; 5 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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