Flourless Chocolate Souffle Cake

Kimmy Stewart, professional pastry chef and dear friend to the Clipper

This is the one recipe that has haunted my life for as long as I’ve made it. Whenever I’ve tried to take it off a dessert menu, people threatened to stop coming in. It bakes up with a nice crusty top and remains nice and moist inside. The contrast in texture is enticing, and it’s all in the timing. You must pull it out of the oven before it’s cooked all the way through, and afterwards, no date of yours will resist your advances, I swear! Ooo and it’s really easy to make!

1 lb. bittersweet chocolate, the darker, the better. (If you can’t find good quality stuff, substitute in 4 oz. of unsweetened for some of the bitter.)

1 lb. butter

· Put the butter and the chocolate in a microwavable dish and nuke it for two minutes at a time and stir until smooth.

Meanwhile:

Mix 3 c. sugar

With 8 whole large eggs in a mixer with a whip attachment

Add:

¾ c.cornstarch

and 1/3 c. rum!!!!

· Dump in melted chocolate mixture.

· Pour this mixture into individual molds or one big cake. Only fill the dishes a little more than half way high.

· Bake at 350F until the top poofs up, but the middle still looks a bit wet.

This is good both hot and cold, as it is almost completely chocolate and butter, with some booze to hold it together. Ice cream and whipped cream, raspberries if you’re a health nut. Enjoy!