Chocolate Torte or Chocolate Souffle, whichever they are both wonderful!

This weekend it was my mission to make Ken a wonderful choclate moiste cake.   After much searching, and just trying to use ingredients from my pantry I found a two recipes to use.

The first one was from Jill O'Conner's cookbook Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

I got for Christmas and the second one was from the website Joy of Baking. 

Chocolate Torte/Souffle

Here is my modified recipe with using both of them.

9 inch springform pan

6 large eggs, separated -- at room temperature

Sugar for dusting the springform pan, tablespoon of butter melted

1 cup (2 sticks) unsalted butter, cut into small pieces

9 ounces semisweet chocolate chips

1 cup granulated white sugar, divided

2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Powder Sugar for decoration

Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both with plastic wrap and bring to room temperature (about 30 minutes). 

Preheat oven  to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter a 9 x 3 inch springform pan.  Dust with fine white sugar, shake out excess

Melt the butter and chocolate  microwave safe glass bowl. Microwave on high for 1 minute, check and stir with wooden spoon, microwave at 30 seconds intervals. Checking if it is in all its melted glory.

Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (can also use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy  

Add the cream of tartar and continue beating until soft peaks form. 

Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. 

 Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.

Pour into the prepared pan, smoothing the top. 

Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 

During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven. 

Remove from oven and place on a wire rack to cool. Watch the cake fall into a nice dense cake. 

Once cooled sprinkle powder sugar on top for decoration.

I found that it was even better a day after once it was refrigerated.