Passover Fallen Souffle Chocolate Torte
- 1 cup unsalted butter or Passover margarine
- 8 ounces semi-sweet chocolate
- 6 egg yolks
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 8 egg whites
- Finishing Touches
- 2 tablespoons cocoa (if for a pareve meal)
- 2 cups whipped cream
Line a 9-inch springform pan with parchment paper and spray the pan bottom and sides with nonstick cooking spray. Place on a parchment paper lined baking sheet. Preheat oven to 325 degrees F.
In a double boiler, set over low heat, melt chocolate and butter or margarine. Set aside to cool.
On high speed with a whisk, whisk egg whites with salt, then dust in 1/4 cup of the sugar, until soft but stiff. Transfer to a large bowl. In mixing bowl, whisk egg yolks and remaining 1/2 cup sugar until very pale. Stir in melted chocolate and butter. Fold in some egg whites to lighten chocolate stuff and whisk very thoroughly as if you are working off steam. Fold in remaining egg whites in batches, showing more restraint and calm so as to have a light, chocolate batter. Ladle batter into prepared pan.
Bake about 35-45 minutes until barely set. If you test this cake at this point with a toothpick, it will come out with bits of batter on it - that is fine. Take cake out and after fifteen minutes, invert onto serving plate.
When cool, dust generously with cocoa, or serve each piece with some strawberry sauce (simply strawberries with a touch of sugar blended into a sauce) and a dollop of whipped cream if serving at a dairy meal or between meals. You can also drizzle on warm, melted semi-sweet chocolate.
Comments:This cake is a truffle, done in Passover style: totally flour free, but flavor rich. It also can be made ahead and frozen. Served cold, it tastes more like cheesecake in texture. Do not over bake this cake - it is meant to rise and fall.