Chocolate Souffle Tart

Adapted from a recipe courtesy Mindy Segal, Hot Chocolate, 2011
Show: Unique Sweets Episode: Chocolate
TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 45 min
 
YIELD: 8 to 12 servings
LEVEL: Easy

ingredients

  • 3 large eggs, whites and yolks separated
  • 1/4 cup sugar
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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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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