Culinary Institute of America

Chocolate Soufflé Cake

Preparation info
  • Makes

    6

    cakes ( 9 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Bittersweet chocolate, finely chopped

Method

  1. Line the bottoms of the cake pans with buttered parchment paper. Line the sides of the cake pans with buttered parchment strips that extend 3 in/8 cm above the top of the pan to form a collar.
  2. Melt the chocolate and butter together in a double boiler, whisking gently to blend. Cool completely. Stir in the vanilla and salt.
  3. Whip the egg yolks, eggs, an