Dark Chocolate Flourless Soufflé Cake

Ingredients

• 1250g single-origin dark chocolate (72%), chopped
• 2150g unsalted butter
• 35 large eggs (separated)
• 41 cup sugar (divided)
• 52 tsp smoked vanilla extract
• 6Pinch of salt
• 7Smoked vanilla bean crème anglaise
• 8Candied hazelnuts
• 9Black cherry-port reduction

Instructions

1. 1Preheat oven to 375°F. Butter and flour a 9-inch springform pan.
2. 2Melt dark chocolate and butter together in a double boiler; set aside to cool slightly.
3. 3Whisk egg yolks with ¾ cup sugar and smoked vanilla until pale and thick; fold into the chocolate mixture.
4. 4In a clean bowl, whip egg whites with a pinch of salt until foamy; gradually add remaining ¼ cup sugar and beat to stiff, glossy peaks.
5. 5Gently fold the whipped whites into the chocolate batter in three additions, preserving as much air as possible.
6. 6Pour batter into the prepared springform pan.
7. 7Bake for 18–22 minutes; the edges should be set but the center should remain slightly molten.
8. 8Serve warm with smoked vanilla bean crème anglaise, candied hazelnuts, and black cherry-port reduction drizzled alongside.