Flourless Chocolate Souffle

17½ ounces bittersweet chocolate
8½ ounces parve margarine
8 eggs, separated
5½ ounces sugar, divided in half
pinch of salt

Pre-heat the over to 275° F. Line the bottom and sides of a 10-inch springform pan with parchment paper.

Break up the chocolate and margarine into small pieces. Melt them together in a double boiler or microwave. Keep warm.

Whip the eggs yolks with half of the sugar until thick. In a searate bowl, whip the egg whites with the remaining sugar and salt until they form soft peaks.

Fold the yolk mixture into the chocolate. Fold in the whites in three parts.

Pour the batter into the prepared springform pan. Bake for 30-40 minutes.

Serves 12-15, warm or refrigerated up to 2 days.

One Response to “Flourless Chocolate Souffle”

  1. Renee Stevens
    March 14th, 2010 at 9:16 am

    My daughter’s birthday often fall on Passover and I always offer to bake her birthday cake. Unfortunately, the same recipe that turns out very well during the rest of the year is often a failure on Passover. Is it the quality of the chocolate and margarine that’s at issue or could it be something else? Where can I find good quality chocolate for Passover?

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