This is perfect cake for the Passover holiday. We sell so many of them at our bakery. This cake has a very small amount of flour in it. During the holiday I omit the flour and the cake still comes out perfectly delicious. If you keep Kosher exchange the butter for a Parve butter substitute and you are home free. Happy Pesach!
Chocolate Soufflé Cake
Makes 10 to 12 servings
Here’s another cake that has only a few ingredients, perfectly combined, to make an extraordinary dessert. It looks a little odd, with its cracked top, but when served with a big dollop of chocolate whipped cream, it more than makes up for looks with its flavor. At Passover, we leave out the flour so we can offer a flourless version.
Baker’s Note: This cake can also be baked in an 8 by 3-inch springform or loose-bottomed cheesecake pan. In this case, you can serve the cake directly from the bottom of the pan Don’t overbake this cake. Even though it may seem a little underdone, after it cools, the chocolate will firm up. The consistency of the cooled cake should remind you of a very dense, moist chocolate cheesecake disguised as a candy bar.
12 ounces semisweet or bittersweet (no more than 62 percent cacao solids) chocolate, finely chopped
7 tablespoons (¾ stick plus 1 tablespoon) unsalted butter, thinly sliced
6 large eggs, at room temperature
¾ cup superfine sugar
2 tablespoons all-purpose flour (omit during Passover)
Chocolate Whipped Cream
1 ½ cups heavy cream
3 ounces bittersweet chocolate, finely chopped
2 tablespoons superfine sugar
Seeds from ½ Vanilla Bean or ½ teaspoon pure vanilla extract
1. To make the cake, combine the chocolate and butter in a heatproof medium bowl. Place over a saucepan of simmering water over low heat. Let stand, stirring occasionally, just until the mixture is melted and smooth. Remove the bowl from the saucepan and let stand until the mixture is tepid and pourable, about 15 minutes.
2. Position a rack in the center of the oven and preheat to 350°F. Line a half-sheet pan with a silicone baking mat or parchment paper. Lightly butter the inside of an 8 by 3-inch metal cake ring and put it on the pan.
3. Combine the eggs and sugar in the work bowl of a heavy-duty standing mixer. Attach the bowl to the mixer and affix the whisk attachment. Beat with the mixer on high speed until the mixture is almost quadrupled in volume, very pale yellow, and fluffy, about 5 minutes. (If you are using a hand mixer, this will take at least 6 minutes.) You’ll know that the right consistency has been reached when, if you lift the whisk attachment a few inches above the bowl, the mixture creates a thick ribbon that falls back on itself and holds its shape on the surface of the mixture for about 5 seconds before sinking.
4. Reduce the mixer speed to low. Beat in the cooled chocolate, then the flour, (optional for Passover) scraping down the sides of the bowl as needed. Spread evenly in the cake ring.
5. Bake until the top of the cake looks dry and cracked and the cake, when pressed gently with your fingers, feels almost set, about 40 minutes. Let cool completely in the ring. Run a metal spatula around the inside of the ring to release the cake. Remove the ring. Slide the bottom of an 8-inch tart pan or cardboard cake round underneath the cake and transfer to a serving platter. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)
6. To make the chocolate whipped cream, bring ½ cup of the heavy cream to a boil in a small saucepan over medium heat. Remove from the heat and add the chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth. Scrape into a small bowl and cool completely. Whip the remaining 1 cup heavy cream with the sugar in a chilled medium bowl just until soft peaks begin to form. Add the cooled chocolate mixture and beat until soft peaks form (this may only take a few seconds.) Refrigerate until ready to serve.
7. Slice the cake with a very sharp, thin knife dipped in hot water (clean between slices), and serve.
, Flourless Chocolate Cake
, Sarabeth's Bakery