Flourless Fallen Chocolate Souffle Cake

This cake will make you think you “died and went to heaven”.  It is delicious and chocolatey and rich beyond belief.  A little slice goes a long way but this will be your “go to” cake when you need that chocolate fix.  Sometimes that is what it takes to keep someone from losing their life – chocolate that is.  Add the fact that this cake has no flour and it is great for those with wheat intolerance.  Be sure to serve it with the Crème Anglaise which just brings you that much closer to heaven!

Flourless Fallen Chocolate Souffle Cake – Serves 12

2 T Cognac

5 eggs at room temp, separated

1/2 c granulated sugar

2 T Dutch cocoa, sifted

7 oz bittersweet chocolate, broken into uniform size pieces

7 oz unsalted butter

1 t cream of tartar

Heat oven to 350 degree F.

Cut a circle of parchment to fit the bottom of a springform cake pan.  Butter the bottom and sides.

Put the chocolate, Cognac, and butter in a heat proof bowl and put over a water bath stirring constantly until melted and smooth.  Whisk in the egg yolks until smooth then add half the sugar and the cocoa, stir until well blended.

Beat the egg whites and cream of tartar until soft peaks form then add the rest of the sugar and continue beating until you have firm peaks.  Do not over beat!

Add approximately 1/3 of the beaten egg whites to the chocolate mixture and carefully stir in.  This will lighten up the chocolate so it doesn’t deflate the rest of the egg whites.  Then transfer the chocolate mixture to the bowl of egg whites and carefully fold in until completely incorporated.

Pour into your prepared springform pan and bake for 25 – 30 minutes or until a pick comes out clean.

When cool, remove the collar and cut into wedges.  Place a wedge on top of a pool of Crème Anglaise and garnish with fresh whipped cream and fresh fruit.