The Best Chocolate Souffle Torte

5.0
(1)

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.

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

Ingredients

  • ¾ cup unsalted butter

  • 14 ounces high quality dark chocolate (75 to 85% cocoa), chopped

  • 7 large eggs, separated

  • cup sugar, divided

  • 1 pinch salt

  • 1 tablespoon confectioners' sugar for dusting

Directions

  1. 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.

  2. Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.

  3. 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.

  4. Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.

  5. 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.

  6. 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.

  7. 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.

  8. Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Cook's Note:

I prefer the large parchment paper method, but you can also cut out a circle for the bottom and a thin strip for the sides and neatly line the springform pan that way.

Nutrition Facts (per serving)

567 Calories
38g Fat
53g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 567
% Daily Value *
Total Fat 38g 48%
Saturated Fat 15g 74%
Cholesterol 211mg 70%
Sodium 86mg 4%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 11%
Total Sugars 47g
Protein 8g
Calcium 29mg 2%
Iron 1mg 4%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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