If it were my half birthday I think I would want a Flourless Chocolate Souffle Cake, or at least I would want my mom to have a chocolate souffle cake on my behalf.
Flourless Chocolate Souffle Cake
I wrote down the recipe for this cake in high school from a friend’s house out of a Mary Engelbreit's Sweet Treats Dessert Cookbook and have been making it ever since. It’s easy to make, chocolatey and decadent without being overly rich. It pairs perfectly with a scoop of vanilla ice cream or a dollop and whipped cream. It is best warm but is still good at room temperature.
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
4 large eggs, at room temperature
1 large egg yolk at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons cornstarch
confectioner’s sugar, for dusting
Preheat your oven to 375 degrees F. Butter a 9-inch springform pan. Dust the bottom and sides of pan with cocoa powder. Set aside.
Melt the butter and chocolate in a double boiler or slowly in the microwave, being careful not to burn the chocolate or clarify the butter. Set the chocolate/butter mixture aside to cool.
In a large bowl fitted for an electric mixer, use the paddle attachment to beat the eggs, egg yolks, sugar, vanilla extract and salt on high speed until tripled in volume, about minutes 5. Gently fold the chocolate mixture into the batter. Sift the cornstarch over the batter and gently fold together. Pour the entire mixture into the prepared cake pan. Bake the cake for 25-30 minutes, or until it has puffed and has a thin crust on top. It should giggle slightly in the center when shaken gently. Let the cake cool for 5 minutes; then run a sharp knife between the edge of the pan and the cake and remove the sides of the springform pan. Serve the cake slightly warm with a scoop of ice cream or whipped cream. This cake is best eaten the day it is made, but will keep for another day covered unrefrigerated.