The Best Chocolate Souffle Torte

Ingredients

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

Instructions

1. 1

   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.

2. 2

   Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.

3. 3

   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.

4. 4

   Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.