This is a simple and deeply satisfying chocolate recipe – also very versatile. You can make the basic chocolate torte below for an excellent super chocolatey cake that has a super light texture thanks to the fact it’s a basic souffle. The recipe holds up well to any taste additions you’d like: nuts, flavored liqueurs, marshmallow swirls…. whatever you’d like. In short, this comes out like a delicate brownie (not really the fancy and difficult Souffle au Chocolate made famous by Juila Child!). I suppose it all comes down to how you treat your egg whites, however much you whip them up – it’s always satisfying to fold in the chocolate sauce – and whatever comes out the oven will be rich and delicious – no matter its height.
This recipe pairs the cake with a basic raspberry sauce – easy to make with either frozen or fresh berries.
All in all, you can have this ready to eat un under an hour – made with ingredients you very likely already have in your pantry and fridge!
See my recipe below
INGREDIENTS:
TORTE
-
12 oz fine-quality Bittersweet Chocolate (not unsweetened), chopped
-
1 1/2 Sticks (3/4 cup) unsalted Butter, cut into tablespoon pieces
-
1 1/2 Teaspoons Vanilla
-
1/4 Teaspoon Salt
-
3/4 Cup Sugar
-
5 large Eggs, separated and at room temperature for 30 minutes
-
1/4 Cup All-Purpose Flour
RASPBERRY SAUCE
-
1 Cup water
-
1/2 Cup Sugar
-
1 Tablespoon Cornstarch
-
1/8 Teaspoon Salt
-
10oz Raspberries frozen or fresh
INSTRUCTIONS:
prior to mixing:
-
Set rack to middle, and pre-heat your oven to 350°F / 170°C
-
Butter a 9-inch springform pan and line bottom with round of parchment paper, buttered
MAKE THE CAKE
-
Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
-
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
-
Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
-
Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
-
Cool cake in pan on a rack for 10 minutes. Remove the side of the pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.
MAKE THE SAUCE
-
Combine water, sugar, cornstarch and salt in a medium sauce pan over medium heat
-
Bring to slow boil, whisking regularly
-
Gently add the raspberries and continue slowly stirring for around 4 to 5 minutes until consistency thickens.
-
Remove from heat and add vanilla
-
Garnish cake before serving, along with fresh raspberries and mint (optional)
3 thoughts on “Chocolate Soufflé Tort with Raspberries”
Yummy!
it is!!
Delicious!!!