Chocolate Torte Souffle - Going Flourless

Finally, April is over and the month of May is here. It seemed like only yesterday when we just started the year and was looking forward to a good 2010. Before I knew it, we're already into the second third of the year. April was yet another busy month...this time round with work more than anything else. Looking forward, May is going to be an eventful month for me and I'm really excited about all the things that will be happening this month and in the months ahead :).

I was going through my baking stash and found soooo many unused things! One of them of a 9-inch springform pan bought sometime last time yet was still wrapped in plastic. Another was a letterpress that I've been meaning to use but still hasn't been opened. There were MANY unused cookie cutters and a few mini tart pans. Gosh, I really have a habit of buying things thinking I will use them but end up buying more instead.

For a start, I decided to use my 9-inch round springform pan first. I used this droolworthy recipe from Eat and Be Happy which I had bookmarked for some time already. Since the ingredients required were simple and didn't need me to buy anything extra, I jumped at the opportunity to make this. It was easy to put together, but the baking time was rather tricky for me. Hers looked so moist and delicious while mine ended up drier and more fudgy. Perhaps I'll reduce my baking time by a couple of minutes the next time round. Taste-wise, this was intensely chocolatey without being heavy. The texture's light and airy with a nice crust to it.

I'm still a little peeved cos I didn't quite get the moist, melty chocolate texture I desired. Hope I get it right the next time!

Chocolate Torte Souffle

adapted and modified from Eat and be Happy

Ingredients:

250g Valrhona 68% dark chocolate, chopped

150g unsalted butter, cubed

150g castor sugar

7 eggs, separated

3 tbsps Baileys

Pinch of salt

Preparation:

1. Preheat the oven to 150C. Line the base of a 9-inch springform pan with aluminium foil, grease the pan and set aside.

2. Melt the chocolate and butter over a double boiler and stir till a smooth mixture forms. Leave to cool.

3. In a large bowl, whisk the egg yolks together, add 100g of sugar and mix well till the mixture turns thick and pale yellow. Add the Baileys and the cooled chocolate mixture and whisk till well-combined.

4. Using an electric mixer, whisk the egg whites together with a pinch of salt till soft peaks form. Gradually add the rest of the sugar and beat the egg whites till they hold their shape but not dry.

5. Fold the egg whites gently into the egg yolk mixture in three separate additions and mix until just combined. Pour the prepared mixture into the pan.

6. Bake for an hour before lowering the oven temperature to 120C and bake for another 30 minutes. When the cake is done, turn the oven off and leave the cake to cool in the oven with the door slightly ajar. Serve when cake has cooled to room temperature.