Chocolate Soufflé Cake with Orange Caramel Sauce


  • 9 ounces fine-quality bittersweet chocolate (not more than 60% cacao)
  • 1 1/6 cups superfine granulated sugar
  • 1 10-inch springform pan
  • 3 navel or Valencia oranges
  • ½ teaspoon salt
  • 6 large eggs
  • 16 tablespoons unsalted butter

Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking). Position another oven rack in middle of oven, then preheat oven to 325°F. Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper. Melt butter (2 ...

View full recipe at Epicurious


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