Souffle of Chocolate Torte Recipe #377887
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45 min | 15 min prep
SERVES 12
- 9 ounces semisweet chocolate
- 9 ounces butter or margarine
- 6 eggs, extra large
- 6 tablespoons potato starch
- 1/3 cup sugar
- 1 tablespoon matzo cake meal
- 1 cup heavy cream, cold
- 1 tablespoon honey
- 1 pint berries, cleaned and stemmed
- Preheat oven to 350 degrees.
- Melt the chocolate with the butter or margarine. Cool for five minutes. Beat in the egg yolks and starch. Beat the egg whites until they just hold a shape. Add the sugar and beat until firm. Fold the whites into the chocolate until well incorporated.
- Grease a 9 inches springform pan. Paper the bottom, grease it and dust the interior of the pan with cake meal. Pour batter into pan. Bake for 30 minutes, until the cake pulls away from the sides of the pan and a tester inserted in the center comes out moist but clean.
- Cool for 10 minutes on a rack. Run a knife around the edge and remove the sides of the springform. invert onto a serving plate, and remove the bottom of the pan. Cool completely.
- Beat the cream to a soft peak. Add the honey and beat until barely firm. Serve the cooled cake dolloped with whipped cream accompanied by fresh berries.
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5 stars