first time making Tartine's Chocolate Souffle Cake
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Ingredients:
3/4 c walnuts or pecans, lightly toasted and finely chopped
3/4 c + 1 tbsp unsalted butter
14 oz bittersweet chocolate, chopped
7 large eggs
3/4 c + 2 tbsp sugar
1/4 tsp salt
for ganache topping:
4 oz bittersweet chocolate, chopped
1/2 c heavy cream
Kitchen Notes: The success of this cake depends on two things. First, you must incorporate air into the egg yolk and sugar mixture, whipping them to a thick ribbon, or the cake will not have the correct light texture when it is baked. Second, you must be careful not to overbake the cake, or it will turn out dry. Many cooks are inclined to turn the mixer to high speed for beating egg whites to stiff peaks. But you will find that if you whip whites on medium speed and take a little longer, the whites will have a tighter, more stable structure and have fewer large, irregular air pockets.
Preheat the oven to 325. Line the bottom of a 10-inch springform pan with 3-inch sides with parchment paper cut to fit exactly. Evenly distribute nuts over the bottom of the pan, then gently shake the pan back and forth to fill in any gaps. In a small saucepan, melt the butter over medium heat and then add the chocolate. Stir as the chocolate melts, blending it with the butter. Remove from the heat and set aside.
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