This little chocolate delight is a cross between a chocolate cake and a soufflé, and it is as delightful as its name suggests. Made mostly of eggs, dark chocolate, and confectioners’ sugar, it’s only slightly sweet, with a thin, crispy crust and a rich, semi-liquid center.
Save it for special occasions like candlelight dinners or birthdays.
Chocolate DelightCourse: DessertCuisine: ItalianDifficulty: Medium
(Delizia al Cioccolato)
A little chocolate soufflé with a thin, crispy crust and a rich, semi-liquid center. A true delight.
57 g / 1/4 cup butter, melted, plus extra for greasing
30 g / 1/4 cup all-purpose flour, plus extra for dusting
100 g / 3 1/2 oz semisweet chocolate, broken into pieces
5 eggs, separated
225 g / 1 3/4 cups confectioners’ sugar
2 tablespoons vanilla sugar
3 tablespoons cornstarch
- Preheat the oven to 300F / 150C. Grease an 8-inch (Ø 20 cm) springform pan with butter and lightly dust with flour.
- Melt the chocolate in a heatproof bowl, set over a pan of barely simmering water, then remove from the heat.
- Beat the egg yolks with half the confectioners’ sugar and the vanilla sugar in a bowl. Beat in the melted butter and chocolate, sift in the flour and cornstarch, and mix well.
- Whisk the egg whites until stiff in a grease – free bowl, then whisk in the remaining confectioners’ sugar. Gently fold into the chocolate mixture and pour into the prepared pan. Bake for about 40 minutes, then remove from the oven and let cool. Chill in the refrigerator before unmolding and serving.