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The Best Chocolate Souffle Torte

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 4803 kcal

Equipment

  • 1 Springform Pan 9-inch recommended
  • 1 Electric Mixer Stand or hand-held
  • 2 Mixing Bowls One large for yolks, one medium for whites
  • 1 Saucepan Medium-sized for melting
  • 1 Rubber Spatula For folding ingredients

Ingredients
  

Main

  • ¾ cup unsalted butter
  • 14 ounces high quality dark chocolate 75 to 85% cocoa, chopped
  • 7 large eggs separated
  • ⅞ cup sugar divided
  • 1 pinch salt
  • 1 tablespoon confectioners' sugar for dusting

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
  • Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
  • Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
  • Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
  • Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
  • Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
  • Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Notes

The success of this torte hinges on ingredient quality, especially the dark chocolate (75-85% cocoa). Achieve maximum volume in egg yolks by beating until they almost triple; this aeration is key to the torte's texture. When incorporating egg whites, gently fold to preserve their airy structure, first tempering the chocolate batter with a third of the whites before folding in the rest. Be diligent about oven temperature and baking time; overbaking will result in a dry, dense torte rather than a delicate soufflé-like one. The torte will set as it cools, so resist the urge to overbake for firmness. Serve with a dollop of freshly whipped cream to complement its rich intensity.