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Vitaly Paley's Warm Chocolate Soufflé Cake

15 oz. high-quality sweetened chocolate
3/4 C. butter
6 eggs, separated
1 3/4 C. granulated sugar (divided)

Preheat oven to 400°F.

Butter or spray with nonstick cooking spray eight 4-ounce ramekins.

Melt chocolate and butter in a large bowl over a pot of steaming water. Remove from heat.

Whisk egg yolks with 3/4 cup sugar until light in color and sugar is dissolved.

In a separate bowl with a clean whisk, beat egg whites with 1/2 cup sugar until small, soft peaks form. Then add remaining 1/2 cup sugar and beat until the peaks are stiff but not dry.

Gently stir yolk mixture into cooled chocolate and butter. Gently fold chocolate mixture into meringue in 3 to 4 parts. Pour mixture into ramekins. Put them on a pan or baking sheet and bake for 12 to 14 minutes.

Serve warm. Refrigerate if not used immediately.

From chef Vitaly Paley, Paley's Place


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