and the living is easy

fallen chocolate soufflé cake

Fallen chocolate soufflé cake (from alice medrich’s bittersweet)

Recipe

Grind 28g of almonds with 3 tbsp of all-purpose flour until very fine. Add 120g boiling water to 84g chocolate (70% cocoa solids), 40g cocoa powder and 150g castor sugar; whisk until completely smooth before adding 36g of egg yolks (or 2 egg yolks) and 1 tbsp of rum/brandy. Set the chocolate mixture aside.

Whisk 120g of egg whites (or 4 egg whites) with 50g of sugar until stiff peaks. Fold about a quarter of the stiff egg whites into the chocolate mixture to lighten it; gently fold in the rest of the egg whites.

Bake the mixture in a 8 inch round pan for 30 minutes in a 190 degree celcius oven. A skewer into the center of the cake should emerge with a few moist crumbs; do not overbake it.

As the name suggests, the cake will start to sink rapidly as you cool it.