Recipe courtesy of Mindy Segal

Chocolate Souffle Tart

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: 8 to 12 servings
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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

  1. Preheat the oven to 350 degrees F. Bake pie shell until just golden around edges, about 12 minutes; set aside. 
  2. 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. 
  3. 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. 
  4. 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.

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