Cake "Chocolate soufflé"

Cooking

Step 1

Break the chocolate into pieces. Melt in a water bath, adding diced butter. Stir.

Step 2

Grate the zest from half of the orange with a fine grater. Cut the remaining zest with a sharp knife into a long spiral and cut into several thin strips.

Step 3

Separate the yolks from the whites. Beat the yolks with a mixer with half the sugar until fluffy. Add chocolate. Pour in slightly warmed liquor. Stir until smooth.

Step 4

Separately, beat the whites with the remaining sugar in a stable foam. In three additions, add the whites to the egg-chocolate mass, gently mixing from the bottom up with a silicone spatula.

Step 5

Line a round springform pan with a diameter of 24-26 cm with baking paper, grease with oil. Pour in the dough. Bake at 180°C for approximately 50 minutes.

Step 6

Check readiness by inserting a wooden skewer (toothpick) into the center of the soufflé - it should come out dry. Cover the cake with foil, place on a wire rack and let cool completely. Release the cake from the mold, invert onto a plate. Garnish with sauce, berries and zest and serve.