Chocolate Souffle Cake
SOURCE: Martha Stewart Living: AUGUST 25, 1999 MM-format by Petra

6 1/2 oz best-quality semisweet chocolate; chopped
3/4 c unsalted butter; plus 1 tb. additional butter
3 egg yolks
1 egg
1 c sugar; plus more for dusting pan
6 egg whites
Cocoa powder or confectioner's sugar; for dusting

Heat oven to 300 degrees. Grease a 10-inch spring-form pan with one tablespoon butter, and dust generously with granulated sugar. Melt chocolate and butter over simmering water in a double boiler, until melted about 6-8 minutes. Remove from heat and set aside to cool. In an electric mixer fitted with whisk attachment, whip the yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside. In an electric mixer, using a second whisk attachment and bowl, whip the egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3-4 minutes. Set aside. (The mixing bowl and whisk attachment must be clean and free of grease.) While the whites are beating, slowly add the cooled melted chocolate slowly to the yolk mixture. Temper the whipped egg whites by mixing in a small amount of the chocolate mixture, about 1/4 cup. Then gently fold the whites into the chocolate yolk mixture, working quickly as to not loose the volume of the whites; the mixture will have a slightly marbleized appearance. Pour the batter into the prepared pan and place on a parchment- lined baking sheet. Place in heated oven, and bake for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioner's sugar before serving.

NOTES: A souffle, from the French *to blow,* can be daunting to even the most accomplished chef since the slightest kitchen commotion can be a recipe for disaster. Fortunately, this simple cake, which is intended to fall, possesses all the qualities of the perfect soufflé‚ without angst. This flourless confection gains its structure solely from eggs: ribboned yolks and carefully whipped whites. Since success relies on few ingredients, use best-quality chocolate, such as Valhrona or Callebaut, and the freshest eggs you can find.

For the cake to achieve its ideal texture, whip the egg yolks and sugar until the mixture achieves a pale yellow color and falls in thick ribbons. Take care not to over beat the whites, or the cake will become tough rather than tender. Melt the chocolate and butter in a double boiler to assure smooth, uniform consistency. Moisture can cause chocolate to seize, or stiffen, and yield a grainy texture.