Decided to make my favorite Chocolate Souffle Cake. This cake is very soft and moist - and has no flour at all -just butter, eggs, sugar, vanilla and chocolate. Mmmm scrumptious.
Petite Little Bee's Chocolate Souffle Cake
1 and 1/4 cups sugar divided; 8 large eggs at room temperature (I often cheat and take them straight out of the frig); 10 ounces melted semisweet chocolate pieces (I use toll house because I think they taste just fine); 1 1/4 sticks unsalted butter melted and cooled.
Preheat oven to 350 degrees, prepare a 9 inch spring-foam pan, butter and coat with sugar instead of flour; in a large bowl beat all of the egg yolks and 3/4 cup of sugar at high speed for 5 to 7 minutes; at low speed add your melted chocolate and butter mixture until well mixed; in a separate bowl beat all of the egg whites until soft peaks form then add 1/4 cup sugar; very gently fold the egg white mixture into the chocolate mixture; pour into prepared sugared pan and bake for approximately 30 minutes or until a cracked crust forms.
I like to serve this dessert with creme Chantilly! You can serve it warm or at room temperature.
Update: This was entered in Designs By Gollum -Foodie Friday. Go check out this amazing blog if you have not already.
This was also entered in the fabulous Tablescape Thursday at Between Naps on the Porch. Please visit this amazing site for wonderful tablescape inspirations.
This is an antique sterling silver tea set - shown above is the coffee pot, creamer and sugar.