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Chocolate Soufflé Cake With Raspberry Sauce

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Chocolate Soufflé Cake With Raspberry Sauce

Ingredients

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protein
  • ○4 largeegg whites
  • ○2 largeeggs, separated(separated)
dairy
  • ○4 tablespoonsunsalted butter
pantry staple
  • ○2 tablespoonspotato starch(see info below)
  • ○1/2 teaspoonconfectioners' sugar
  • ○1/2 cupraspberry preserves(preferably seedless)
  • ○2 tablespoonsalmond or canola oil
  • ○6 ouncesbittersweet chocolate
  • ○1/4 cupgranulated sugar
other
  • ○1 tablespoondark rum
  • ·1 tablespoonwater

Instructions

  1. Preheat the oven to 325 degrees.
  2. FOR THE CAKE: Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil.
  3. Combine the chocolate, butter, the remaining 5 teaspoons oil, and the sugar in the top of a double boiler (or in a microwave-safe bowl) and cook over boiling water (or in the microwave) until the chocolate and butter have melted. Stir to combine. Add the potato starch and mix it in with a whisk. Remove from the heat and whisk in the egg yolks; the mixture will thicken.
  4. Whip the egg whites in a large bowl until firm. Fold them lightly and as quickly as possible into the chocolate mixture.
  5. Pour the batter into the pan, and bake for about 20 to 25 minutes. The cake should still be soft in the center. Let cool to lukewarm.
  6. Invert the cake onto a plate, then invert again so it's top side up onto a serving platter (or remove the sides of the springform pan and transfer the cake to the platter). Sprinkle with the confectioners' sugar.
  7. FOR THE SAUCE: If not using seedless preserves, strain and combine with the rum and water.
  8. To serve, arrange a slice of cake on each of six to eight dessert dishes and spoon some sauce alongside.

My notes

Cook time annotations: - 8" 9'17 mins