Chocolate Soufflé Cake
    Crispin Kitto

    This recipe is a favourite for dinner parties.  I usually make it, chill it, cut it, reheat it and then serve it with softly whipped cream, raspberries and a sprig of mint.  For complete decadence, add a scoop of Vanilla Ice Cream. The substitution of Grand Marnier for water is a particularly seductive touch.

    For one 12" Springform

    9 Oz Semisweet Chocolate
    7 Oz Milk Chocolate
    1/3 Cup of Water or Grand Marnier

    1 lb Butter
    1 Cup Sugar
    9 Egg Yolks
    9 Egg Whites
    Pinch of Salt
    Pinch of Cream of Tartar

    1.  Make a parchment collar for the Springform, so that when the Soufflé rises it won't spill over the edge.
    2.  Combine Chocolates, Water and Butter.  Melt either in the microwave on defrost, or in a double boiler.
    3.  Mix a third of the sugar with the yolks; cover, so they don't form a skin, and set aside.
    4.  Whisk the Egg Whites, Cream of Tartar and Salt, slowly adding the remaining 2/3 cup of Sugar as you do so, until the Whites are stiff and silky.
    5.  Combine the melted Chocolate mixture and the Egg Whites, folding carefully.
    6.  Pour into Springform.
    7.  Bake @ 350ºF for 15 minutes.  Then
    275ºF for 15 minutes.  Then 250ºF for 30 minutes.  Check to see if it's cooked by gently shaking the Springform, the mixture should move, but as one mass rather than as  a liquid.  Cook a little more, if necessary.