Charming Chocolate Souffle Torte

Indulge in the irresistible elegance of the Charming Chocolate Soufflé Torte, a dessert that masterfully blends the decadence of rich dark chocolate with the light, airy texture of a soufflé. This French-inspired treat features a luscious combination of melted 70% cocoa chocolate and creamy unsalted butter, delicately folded with whipped egg whites for a perfectly risen masterpiece. With just a hint of vanilla and a dusting of powdered sugar, this torte delivers a captivating balance of intense chocolate flavor and cloud-like softness. Baked to perfection in under 30 minutes, it’s an ideal dessert for impressing dinner guests or celebrating special occasions. Serve it warm or at room temperature, paired with fresh berries or a dollop of whipped cream for a truly enchanting finale.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 115 grams unsalted butter (plus extra for greasing)
• 200 grams dark chocolate (minimum 70% cocoa solids), chopped
• 150 grams granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 50 grams all-purpose flour, sifted
• 0.25 teaspoon cream of tartar
• 2 tablespoons powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a 9-inch springform pan with butter and dust with a little flour or line the base with parchment paper.

Step 2

Place the chopped dark chocolate and unsalted butter into a heatproof bowl. Melt together over a double boiler or in the microwave in 20-second intervals, stirring between each interval, until smooth. Let the mixture cool slightly.

Step 3

In a medium bowl, whisk the egg yolks with half of the granulated sugar (75 grams) until the mixture is pale and creamy. Stir in the vanilla extract.

Step 4

Add the cooled chocolate mixture to the egg yolk mixture and stir until combined. Gently fold in the sifted flour until fully incorporated.

Step 5

In a separate clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining granulated sugar (75 grams) and continue beating on high speed until stiff, glossy peaks form.

Step 6

Using a spatula, gently fold one-third of the egg white mixture into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, ensuring not to deflate the batter.

Step 7

Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until the torte has risen and the center is just set. It should have a slight jiggle when gently shaken.

Step 8

Remove the torte from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully release the springform ring.

Step 9

Dust the torte with powdered sugar before serving. Serve warm or at room temperature, optionally accompanied by whipped cream or fresh berries.

Nutrition Facts

Serving size	(735.0g)

Amount per serving	% Daily Value*
Calories	3135.9

Total Fat 198.2g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat g
Cholesterol 995.1mg	0%
Sodium 333.7mg	0%
Total Carbohydrate 297.6g	0%
Dietary Fiber 23.2g	0%
Total Sugars 214.5g
Protein 46.9g	0%

Vitamin D 236.9IU	0%
Calcium 289.0mg	0%
Iron 29.2mg	0%
Potassium 1905.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 5.9%

Carbs: 37.6%