Chanterelle's Chocolate Souffle Cake (Pesachdik)

From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning".

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1  lb bittersweet chocolate or 1  lb  semisweet chocolate, chopped
• 1  cup unsalted butter (2 sticks)
• 9  large eggs, separated
• 3⁄4 cup sugar
• 1  tablespoon sugar
•  unsweetened cocoa powder (for dusting)
•  confectioners' sugar, for dusting

Directions

1. Position a rack in the middle of the oven and preheat oven to 300°F.
2. Butter and flour 9 inch spring form pan and line bottom with parchment paper.
3. Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
4. Remove bowl from heat and let cool to room temperature.
5. Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
6. Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
7. With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
8. Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
9. Transfer the batter to the prepared pan.
10. Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
11. Transfer to a wire rack to cool completely.
12. To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.