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The Best Chocolate Souffle Torte Recipe

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The Best Chocolate Souffle Torte Recipe




    Ingredients :

  • ¾ cup unsalted butter
  • 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
  • 7 large eggs, separated
  • ⅞ cup sugar, divided
  • 1 pinch salt
  • 1 tablespoon confectioners' sugar for dusting
  • Methods :

  • Step 1

    Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.

  • Step 2

    Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.

  • Step 3

    Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.

  • Step 4

    Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.

  • Step 5

    Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.

  • Step 6

    Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.

  • Step 7

    Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.

  • Step 8

    Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

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