Chocolate Souffle Cake

This dessert is a paradox. It's one of the most delicate cakes I've ever developed--and also one of the most intensely chocolate. Not too sweet and very rich, it should be served only to those who are devoted to dark chocolate. Please use the best chocola

You'll need an electric stand mixer to make this, as well as an 8-inch round springform or two-piece cheesecake pan, at least 3 inches tall. Make sure the base and the sides of the pan fit together tightly, with no gaps! Note, though, that you'll probably

I'm sure you could substitute another liqueur for the orange liqueur used here, but you must be careful in your choice. Although I adore black raspberry liqueur, for instance, I believe it would be too strong in the amount used here. Rum, hazelnut, or cof

Yield:
12 servings

Cake:

5 eggs, graded "large", at room temperature

6 ounces best-quality semisweet OR bittersweet chocolate, finely chopped

1/3 cup unsalted butter, cut into thin pats

Pinch salt

3/4 cup boiling water

1/2 cup sifted unsweetened Dutch process cocoa powder

1/4 cup sifted all-purpose flour

3 Tablespoons orange liqueur

1 cup granulated sugar

Liqueur Whipped Cream:
1 cup heavy cream

3 Tablespoons confectioners' sugar

2 Tablespoons orange liqueur

Optional For Serving:
Additional confectioners' sugar
For Cake:
It is very important that the eggs in this recipe not be cold when they are beaten. Remove them from the refrigerator now, crack them open, and place them into the large bowl of an electric stand mixer. Cover with plastic wrap, and allow to stand at room

Adjust rack to one-third up from oven bottom. Cut a round of parchment paper or baking pan liner to fit the bottom of an assembled, 8-inch diameter by at least 3 inch high, round, springform or two-piece cheesecake pan. Place round of paper aside. Next, y

In large heatproof bowl, combine chopped chocolate, butter, and salt. Pour on about half of boiling water. Allow to stand for a minute or two, then whisk until smooth. (If necessary, place bowl over simmering water on low heat--water should not touch bott

About 15 minutes before you're ready to proceed, preheat oven to 350 degrees F. Have ready the larger, shallower pan and enough simmering water to fill that pan to a depth of about 1 inch. Make sure the chocolate mixture has cooled to room temperature, th

Fit the electric mixer with a whisk beater, if available. Beat eggs, which should no longer be cold, at low speed to combine. Gradually increase speed to high. When eggs are very foamy, begin adding sugar gradually (I add my sugar in about 8 additions, bu

Pour into prepared pan, spreading top level if necessary (pan will be two-thirds to three-fourths full). Place filled pan into larger, shallower pan, then VERY CAREFULLY add enough simmering water to larger, shallower pan until water is about 1 inch deep

Bake at 350 degrees F for 40 minutes. After 40 minutes, check water level in larger, shallower pan; if necessary, carefully add enough simmering water to achieve a 1 inch depth. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake cake 17 to 20 minutes longer (

Working carefully, peel back and cut or tear off foil on outside of cake pan (foil on bottom of pan can stay where it is). Cool cake completely,then cover airtight. The cake MUST stand at least 6 hours after removal from oven. During cooling, the cake wil

To remove from the pan, you'll need a flat knife. Very gently insert the knife between the parchment paper and the sides of the pan. If you're using a two-piece cheesecake pan, gently push the bottom of the pan up through the sides. If using a springform,

The best way I have found to cut this cake is with waxed, unflavored dental floss; it is too delicate even for a very sharp knife. Use a piece of floss about 1 foot long. Hold it taut with both hands, then bring it straight down through the cake (DO NOT u

Store the cake at room temperature. Don't try to cover it with foil or plastic wrap as you would a regular chocolate cake, as it is too delicate. Place a cake dome on top of it. This cake does not keep especially well, and should be eaten within two days

Optional serving tip: Sometimes, I serve this cake warm. You MUST let it cool for at least 6 hours after removal from the oven before you serve it, so, if you want to serve it warm, cut slices of the cooled cake and place on microwaveable serving plates.

For Liqueur Whipped Cream:
In chilled small-to-medium bowl with chilled beater(s), beat cream at high speed just to soft peak stage. Add confectioners' sugar and liquer. Beat at low speed to incorporate, then increase speed to high and beat to stiff peaks. Use immediately.

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