Passover Chocolate Souffle Cake

"This recipe is good enough that I make it year round. I can't remember where I originally got it, but it's been a staple in my cookbook for years."
 
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Ready In:
1hr 20mins
Ingredients:
8
Serves:
10
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ingredients

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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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Reviews

  1. Both my husband and mother of my soon to be daught in-law are diabetic...So,I substituted baker's chocolate (no-sugar) and sweetened to taste with Splenda...It was a hit all around the table!
     
  2. I think it's tasty, but it's also very dry. If I make it again, I'll add some liquor or strong coffee.
     
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