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Flourless Souffle Cake Recipe

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This cake is rich, moist, and delicious. Serve with berries and vanilla ice ......
Servings:
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Ingredients
  • 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
Directions
COOK
40 mins
  • 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.
This cake is rich, moist, and delicious. Serve with berries and vanilla ice cream.
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