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Chocolate torte souffle

Chocolate torte souffle
Ken Hively / KEN HIVELY

Dear SOS: I went to Shiro restaurant in South Pasadena, and the chocolate torte souffle was out of this world. Is there any chance chef-owner Hideo Yamashiro would share the recipe? AGNES HUNG Pacific Palisades Dear Agnes: The recipe you ... Read more

Total time: About 45 minutes plus baking time | Serves 8 to 10
  • 5 eggs, separated
  • Scant 2/3 cup sugar, divided
  • 2.5 ounces milk chocolate
  • 4 ounces dark chocolate
  • 7 tablespoons butter, plus more for buttering the pan
  • Flour for dusting the cake pan

Step 1Beat the egg whites using a hand-held or stand mixer for 10 minutes on the lowest speed with 1 teaspoon sugar. Increase the speed to medium, and when the whites have reached soft peaks, slowly pour in the remaining sugar. Continue to beat to stiff peaks, but be careful not to overbeat.

Step 2Melt the chocolate with the butter in a double boiler over medium heat until combined, about 10 to 12 minutes.

Step 3Whisk the egg yolks in a small bowl and fold them gently into the egg white mixture. Gently fold in the chocolate.

Step 4Line the bottom of an 8-inch springform pan with buttered parchment paper. Place the mixture in the pan. Bake the cake in a 350-degree oven for 25 to 35 minutes, until a toothpick comes out mostly clean -- there will be just a few sticky crumbs clinging to the toothpick.

Step 5Cool on a rack to just warm before unmolding. Serve slightly warm.

Note: Adapted from Hideo Yamashiro at Shiro restaurant in South Pasadena.


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