Consuming Passions - Worldwide Events Managers

Chanterelle Chocolate Soufflé Cake

Serves:

Notes

A rich and heavenly confection from David Waltuck at New York’s Chanterelle Restaurant, this is best made using a good dark couverture chocolate. If using plain dark chocolate, as found in supermarkets, reduce the amount of sugar by a third.

Ingredients

• 480g dark chocolate
• 250g unsalted butter cut into pieces
• 9 large eggs, separated
• 175g granulated sugar
• Unsweetened cocoa powder for dusting
• Icing sugar for dusting

Method

Preheat the oven to 160C. Line the bottom of a 20cm spring-form cake tin with non-stick baking paper. Lightly butter and sprinkle with flour. Melt the chocolate and butter in a double boiler or metal bowl set over barely simmering water. Stir to combine, remove from the heat and set aside to cool. In a bowl, combine the egg yolks with all but a teaspoon of the granulated sugar and beat at high speed until the mixture is light and forms a ribbon when the beaters are lifted from the bowl. In a separate bowl, combine the egg whites with the reserved teaspoon sugar, Beat until soft peaks have formed. Fold one third of the chocolate mixture into a bowl with one third of the yolk mixture. Fold in one third of the beaten egg whites. Repeat two more times so that all the ingredients are incorporated. Pour the mixture into the cake tin. Bake for 30 minutes. Do not overcook. The centre of the cake should still be soft. Let the cake cool to room temperature for at least 3 hours. Do not remove from the tin sooner or the cake will fall apart. Remove the sides of the spring-form pan and dust the cake with cocoa then icing sugar, then cocoa and icing sugar again. Cover and refrigerate overnight. Before serving, let the cake come to room temperature again. Dust again with cocoa and icing sugar.