Recipe courtesy of Mindy Segal
Chocolate Souffle Tart
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 68
- Sodium
- 118
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 45 min
Ingredients
1 (9-inch) pie shell, homemade or store bought
5 ounces 64-percent dark chocolate, chopped
1/2 stick (4 tablespoons) unsalted butter
3 large eggs, whites and yolks separated
1/4 cup sugar
Directions
- Preheat the oven to 350 degrees F. Bake pie shell until just golden around edges, about 12 minutes; set aside.
- In a medium bowl set over a saucepan of simmering water, combine chocolate and butter. Cook, stirring, until melted and combined, 5 to 8 minutes; keep warm.
- In a medium bowl, whisk egg yolks and 2 tablespoons sugar until stiff peaks form. In a second bowl, whisk the egg whites and a pinch of sugar until frothy, then slowly beat in the remaining sugar and whip just until stiff peaks form. Fold the yolk mixture into the chocolate mixture until partially combined; fold into half of the white mixture. Add the remaining whites and fold until combined.
- Scoop the mixture into the pie shell; fill to the top of the shell. Bake until the pie doubles in size, has a crust on top, and is cake-like on the outside, but still soft in the center, about 20 minutes.