Tartine’s Chocolate Soufflé Cake

Five ingredients in this cake. That’s all. There are a bunch of eggs, but you use all parts, so you aren’t left with random yolks or whites leftover. And, this has no flour if you have people who can’t handle it. To me, no flour just means more chocolate flavor. And there is also a lot of chocolate. So, this isn’t the cheapest cake with all of the chocolate and eggs, but it will feed many and make the many happy.

It’s not a “soufflé” although it feels like it when you make it (similar steps). You actually don’t want it to soufflé at all.

As a result, you get a flavor-dense, fluffy cake that looks a bit odd in the pictures, but it’s because it is hard to describe it. It can be more rich when cold and more pudding-like when warmer, but it is still always a bit airy and a bit dense. All of the chocolate and eggs will do that to a cake.

I feel like I am doing a horrible job describing this cake to you, but it really is delicious and you really should make it. It’s fairly quick and surprisingly simple for how elegant it tastes.

Directions for Tartine’s Chocolate Soufflé Cake

Adapted from Tartine

  • 1.5 sticks (3/4 cup) butter
  • 14 ounces bittersweet chocolate, chopped
  • 7 eggs, separated
  • 170 g granulated sugar, divided
  • 1/4 teaspoon salt

Preheat the oven to 325 degrees F. Spray a 9-10 inch springform pan (with 2-3 inch sides) and place on a baking sheet. Line with parchment if necessary for your pan. In a medium saucepan over medium heat, melt the butter and stir in the chocolate. When smooth, remove from the heat and set aside.

Take the egg yolks and half of the sugar (85 g) in a mixing bowl. With the whisk attachment, beat the mixture on high speed (start with low, then medium) until ribbons form from the beater and it triples in volume (5-7 minutes).

With a rubber spatula, fold the butter and chocolate mixture into the yolk bowl until combined.

Wash the whisk attachment or use a different one and a different mixing bowl to beat the egg whites on medium speed until soft peaks form. Add the other half of the sugar and beat until stiff peaks form.

Stir 1/3 of the whites mixture into the chocolate/yolk bowl to lighten the batter, then gently fold in the remaining whites until no white streaks are visible.

Pour the batter into the springform pan.

Place the pan on the baking sheet into the oven and bake until the top is not shiny, and before it puffs up like a soufflé, 30-40 minutes.

Let it cool completely in the pan on a wire rack, then cover and refrigerate until well chilled (at least 3 hours). Serve cold or at room temperature.

Directions for Tartine’s Chocolate Soufflé Cake

Adapted from Tartine

  • 1.5 sticks (3/4 cup) butter
  • 14 ounces bittersweet chocolate, chopped
  • 7 eggs, separated
  • 170 g granulated sugar, divided
  • 1/4 teaspoon salt

Preheat the oven to 325 degrees F. Spray a 9-10 inch springform pan (with 2-3 inch sides) and place on a baking sheet. Line with parchment if necessary for your pan. In a medium saucepan over medium heat, melt the butter and stir in the chocolate. When smooth, remove from the heat and set aside.

Take the egg yolks and half of the sugar (85 g) in a mixing bowl. With the whisk attachment, beat the mixture on high speed (start with low, then medium) until ribbons form from the beater and it triples in volume (5-7 minutes). With a rubber spatula, fold the butter and chocolate mixture into the yolk bowl until combined.

Wash the whisk attachment or use a different one and a different mixing bowl to beat the egg whites on medium speed until soft peaks form. Add the other half of the sugar and beat until stiff peaks form. Stir 1/3 of the whites mixture into the chocolate/yolk bowl to lighten the batter, then gently fold in the remaining whites until no white streaks are visible. Pour the batter into the springform pan. Place the pan on the baking sheet into the oven and bake until the top is not shiny, and before it puffs up like a soufflé, 30-40 minutes. Let it cool completely in the pan on a wire rack, then cover and refrigerate until well chilled (at least 3 hours). Serve cold or at room temperature.

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