Fallen Chocolate Soufflé Cake

I need to redeem myself in the chocolate and eggs stakes after the mousse disaster…
I saw Martha Stewart making this cake and it looks just fab so I had to give it a go.

It is currently in the oven and I am waiting with baited breath.

Anyway here it goes

Heat oven to 150C and
Grease a 23 cms pan with butter
and lightly dust with sugar
You need
190 gms butter
190 gms best chocolate


3 eggs yolks and 1 whole egg
2/3 cup sugar
6 egg whites
1/3 cup sugar

Melt chocolate and butter over hot water cool a little

Meanwhile beat egg yolks and whole egg with 2/3 cup sugar
until light and fluffy

In a very clean bowl with clean beaters beat eggs white adding 1/3 cup sugar
slowly until soft peaks. Not too stiff and dry please.

Add melted chocolate and butter to eggs a little at a time till blended

Put 1 large spoonful of this mix into egg whites stir and then
Fold in whites to the chocolate mix.
Don’t be rough you don’t want to get rid of the lightness in the eggs
It can be a little marbled.

Pour into prepared pan…
Shake a little and drop gently onto bench to make it even

Straight into oven 55-60 minutes
If tester comes out almost clean it is ready otherwise back into the oven for a couple of more minutes.


Here is from the oven looking like a souffle Now don't despair as it cools it cracks and falls
This supposed to happen

Cool completely before removing from pan
You may need to use a pointed knife to run around the edge to get a clean removal.
The cake is best well cooled!!!
It is so rich and needs cream to cut down the richness

When it is removed dust with either cocoa or icing sugar or both!!!
Here it is cracked and fallen.



Beautiful