SUNKEN CHOCOLATE SOUFFLé CAKE
Steps:
- ⢠Preheat the oven to 170°C/340°F (150°C/300°F convection). Butter a 23-cm (9-inch) springform cake pan and line with parchment paper. ⢠Melt the butter and chocolate with the salt in a heatproof bowl set over a pan of barely simmering water. Stir occasionally but not vigorously. Once the butter and chocolate have melted, remove the pan from the heat but keep the mixture warm and resting over the pan of water until ready to use. ⢠Separate the eggs, placing the yolks into the bowl of your stand mixer first. Add half of the sugar and whisk until the mixture forms pale and fluffy ribbons and has doubled in volume. Remove the bowl of melted chocolate from the pan of hot water and set it on your work surface. Fold the whisked yolks into the melted chocolate. They should be marbly and not fully incorporated. ⢠Wash out the mixer bowl and dry it thoroughly, and now add the egg whites to it along with the remaining sugar. Whisk on a high speed until medium-soft peak
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