Chocolate torte souffle

Time 45 minutes
Yields Serves 8 to 10
Chocolate torte souffle
(Ken Hively / Los Angeles Times)

Beat the egg whites using a hand-held or stand mixer for 10 minutes on the lowest speed with 1 teaspoon sugar. Increase the speed to medium, and when the whites have reached soft peaks, slowly pour in the remaining sugar. Continue to beat to stiff peaks, but be careful not to overbeat.


Melt the chocolate with the butter in a double boiler over medium heat until combined, about 10 to 12 minutes.


Whisk the egg yolks in a small bowl and fold them gently into the egg white mixture. Gently fold in the chocolate.


Line the bottom of an 8-inch springform pan with buttered parchment paper. Place the mixture in the pan. Bake the cake in a 350-degree oven for 25 to 35 minutes, until a toothpick comes out mostly clean -- there will be just a few sticky crumbs clinging to the toothpick.


Cool on a rack to just warm before unmolding. Serve slightly warm.

Adapted from Hideo Yamashiro at Shiro restaurant in South Pasadena.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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