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Chocolate Souffle Cake
Chocolate Souffle Cake
(Torta al Cioccolato Souffle)
 
 
Ingredients:

12 ounces bittersweet chocolate
1/4 cup dark-brewed coffee
2 tablespoons dark rum
3/4 cup plus 2 tablespoons heavy cream
5 large eggs, at room temperature
1/3 cup granulated sugar 

Directions:

Butter a 9-inch springform pan.

Preheat the oven to 325F and adjust the oven rack to the lower third of the oven.

Coarsely chop chocolate, and melt it with coffee, rum and 2 tablespoons of heavy cream in a large, heatproof bowl set over a pan of hot water.

Remove from heat and set aside.

Whip the cream until it forms soft, creamy peaks. It should not be too stiff.

Beat eggs and sugar with electric mixer until it forms a ribbon when you lift the beater, about 4 minutes.

Fold 1/3 of whipped eggs into the chocolate, then fold in the remaining eggs.

Fold in the whipped cream.

Scrape the batter into springform pan and set springform pan into a larger pan.

Pour in warm water until it reaches halfway up the side of the cake pan.

Bake the cake for 45 minutes (it should feel soft in the center, but will firm as it cools).

Remove from water bath and cool on rack for 1 hour. Serves 10-12.

That's it!
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