and the living is easy

flourless chocolate souffle cake

why yes, yet another chocolate souffle cake (this time, it’s the flourless souffle cake from tartine).

Recipe

Line the bottom of an 8 inch springform pan with parchment paper. I used a flourless chocolate sponge and chopped toasted walnuts as the base for the souffle cake.

Stir 200g of melted dark chocolate (I used a 70% bar) and 92g of melted butter. Whisk 63g of egg yolks with 42g of sugar until the mixture if light and fluffy. Fold the elixir of life (otherwise known as the chocolate and butter mixture) into the whipped egg yolks.

Whisk 112g of egg white with 42g of sugar until medium-stiff peaks. Stir in one third of the whipped egg whites into the egg yolk mixture to lighten it; gently fold in the rest of the egg whites. Pour the mixture into the lined springform pan.

Bake in a 325F oven for approximately 30-25 minutes until the top of the cake is no longer shiny. Chill the cake for at least 3 hours before unmoulding.

To unmould, wrap a damp and warm towel around the pan to loosen the cake.