Passover Chocolate Souffle Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- 8 ounces unsalted butter or 8 ounces margarine
- 2 tablespoons vegetable oil
- 8 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- confectioners' sugar (optional)
directions
- Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
- Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
- Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
- Cover and cook until almost completely melted.
- Whisk until completely melted and smooth.
- Remove from heat.
- Whisk the egg yolks gently.
- In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
- Then add the yolks to the rest of the chocolate and mix.
- Add the sugar and vanilla and stir.
- Add salt to the egg whites, and beat until soft peaks form.
- Fold a dollop of the egg whites into the chocolate mixture to lighten.
- Then fold the chocolate into the rest of the egg whites until just combined.
- Pour into greased and sugared bundt pan.
- Bake at 300 degrees for about 1 hour, until done.
- Invert on to rach to cool.
- When cool, top with confectioners sugar if desired.
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