Passover Chocolate Souffle Cake

Suzanne Siegel's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 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:

1. Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
2. Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
3. Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
4. Cover and cook until almost completely melted.
5. Whisk until completely melted and smooth.
6. Remove from heat.
7. Whisk the egg yolks gently.
8. In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
9. Then add the yolks to the rest of the chocolate and mix.
10. Add the sugar and vanilla and stir.
11. Add salt to the egg whites, and beat until soft peaks form.
12. Fold a dollop of the egg whites into the chocolate mixture to lighten.
13. Then fold the chocolate into the rest of the egg whites until just combined.
14. Pour into greased and sugared bundt pan.
15. Bake at 300 degrees for about 1 hour, until done.
16. Invert on to rach to cool.
17. When cool, top with confectioners sugar if desired.

Reviews

[Hershy's Sue]

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!

[Chef #472034]

I think it's tasty, but it's also very dry. If I make it again, I'll add some liquor or strong coffee.