Flourless Souffle Cake Recipe
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This cake is rich, moist, and delicious. Serve with berries and vanilla ice cream.
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1 package bittersweet chocolate chips (I use Ghirardelli) - 12 oz. pkg.
3/4 cup butter
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar - divided
5 large eggs at room temp, separated
Grease a 9-inch spring form pan. Preheat the oven to 350 degrees.
Melt chocolate and butter in a double boiler. Whisk in vanilla, salt, and 6 tbsp sugar. Whisk in yolks one at a time.
Beat whites with a pinch of salt to soft peaks, then add remaining 6 tbsp sugar gradually, and continue to beat until whites hold stiff glossy peaks.
Fold in egg whites gently and gradually. Pour batter into pan and gently spread evenly.
Bake 30-40 minutes, or until a toothpick comes out mostly clean.
Cool cake in pan for 10-15 minutes, then remove the sides of the pan. Remove pan bottom after cake has cooled completely and plate.
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