Passover Chocolate Souffle Cake

Recipe by Suzanne Siegel
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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
  • Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
  • Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
  • Cover and cook until almost completely melted.
  • Whisk until completely melted and smooth.
  • Remove from heat.
  • Whisk the egg yolks gently.
  • In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
  • Then add the yolks to the rest of the chocolate and mix.
  • Add the sugar and vanilla and stir.
  • Add salt to the egg whites, and beat until soft peaks form.
  • Fold a dollop of the egg whites into the chocolate mixture to lighten.
  • Then fold the chocolate into the rest of the egg whites until just combined.
  • Pour into greased and sugared bundt pan.
  • Bake at 300 degrees for about 1 hour, until done.
  • Invert on to rach to cool.
  • When cool, top with confectioners sugar if desired.
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