Anthony’s Chocolate Souffle Torte

You can never have too many Mediterranean recipes, so give Anthony’s Chocolate Souffle Torte a try. Watching your figure? This gluten free recipe has 353 calories, 4g of protein, and 20g of fat per serving. For 78 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. A few people really liked this dessert. 80 people have made this recipe and would make it again. A mixture of bittersweet chocolate, eggs, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Copy Kat. Overall, this recipe earns a not so great spoonacular score of 19%. Similar recipes include Double-Chocolate Soufflé Torte with Raspberry Sauce, Smoked Salmon Soufflé Torte, and Anthony’s Caesar Salad.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt butter and chocolate together. Let cool.Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray with Pam. Beat egg yolks with 1/2 cup granulates sugar using mixer with whisk attachment, beat until light and fluffy. Beat in melted chocolate mixture. Transfer mixture to another bowl. Clean out mixer bowl and whisk egg whites until foamy, then gradually add 1/2 cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg whites into chocolate mixture.Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow pan of water placed on the lowest rack in the oven. When done, cake will be firm to touch and the top covered with cracks. Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving plate, sprinkle top with sifted powdered sugar. Serve warm or at room temperature.Yield: 16 servings.

 

Step by step:

1. Melt butter and chocolate together.

2. Let cool.Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray with Pam. Beat egg yolks with 1/2 cup granulates sugar using mixer with whisk attachment, beat until light and fluffy. Beat in melted chocolate mixture.

3. Transfer mixture to another bowl. Clean out mixer bowl and whisk egg whites until foamy, then gradually add 1/2 cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg whites into chocolate mixture.

4. Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow pan of water placed on the lowest rack in the oven. When done, cake will be firm to touch and the top covered with cracks. Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving plate, sprinkle top with sifted powdered sugar.

5. Serve warm or at room temperature.

Nutrition Information: