Passover Chocolate Souffle Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 8 ounces bittersweet chocolate, coarsely chopped
• 8 ounces unsalted butter or 8 ounces margarine
• 2 tablespoons vegetable oil
• 8 eggs, separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• confectioners' sugar (optional)

Recipe

• 1 preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
• 2 grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
• 3 combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
• 4 cover and cook until almost completely melted.
• 5 whisk until completely melted and smooth.
• 6 remove from heat.
• 7 whisk the egg yolks gently.
• 8 in a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
• 9 then add the yolks to the rest of the chocolate and mix.
• 10 add the sugar and vanilla and stir.
• 11 add salt to the egg whites, and beat until soft peaks form.
• 12 fold a dollop of the egg whites into the chocolate mixture to lighten.
• 13 then fold the chocolate into the rest of the egg whites until just combined.
• 14 pour into greased and sugared bundt pan.
• 15 bake at 300 degrees for about 1 hour, until done.
• 16 invert on to rach to cool.
• 17 when cool, top with confectioners sugar if desired.