Active Time

　　30 min

　　Total Time

　　3 hr (includes cooling)

　　If you're not familiar with soufflé cakes, this dessert may look a little odd — but it's delicious. The cake is designed to be eaten once it has collapsed and cooled (just the opposite of a regular soufflé).

　　

Ingredients

Makes 8 to 10 servings

　　12 oz fine-quality bittersweet chocolate (not unsweetened), chopped

　　1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces

　　1 1/2 teaspoons vanilla

　　1/4 teaspoon salt

　　3/4 cup sugar

　　5 large eggs, separated and at room temperature for 30 minutes

　　1/4 cup all-purpose flour

　　Accompaniment: ice cream or lightly sweetened whipped cream

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.

　　

Step 2

Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.

　　

Step 3

Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

　　

Step 4

Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.

　　

Step 5

Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.

　　

Step 6

Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

　　Cooks' note:

　　Cake (removed from pan) can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature.