How to Make The Best Chocolate Souffle Torte - A Step-by-Step Guide

Indulge in the decadent world of chocolate with this exquisite dessert - The Best Chocolate Souffle Torte. This show-stopping cake is a delightful combination of rich, velvety chocolate and light, airy souffle. It's the perfect treat for any special occasion or a luxurious afternoon tea. Whether you're a chocolate connoisseur or just have a sweet tooth, this recipe is guaranteed to impress and delight.

What sets this dessert apart is its incredible texture and flavor. The outer layer ...

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Ingredients

  • ¾ cup unsalted butter
  • 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
  • 7 large eggs, separated
  • ⅞ cup sugar, divided
  • 1 pinch salt
  • 1 tablespoon confectioners' sugar for dusting

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
  • Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
  • Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
  • Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
  • Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
  • Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
  • Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
  • Nutrition

    567 cal.

    • Total Fat: 38g
    • Saturated Fat: 15g
    • Cholesterol: 211mg
    • Sodium: 86mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 47g
    • Protein: 8g
    • Calcium: 29mg
    • Iron: 1mg
    • Potassium: 64mg