Slice-able souffle that gets even better on the next day... How good is that? Regular Souffles are amazing but the fact that we have to eat them right away sucks, specially if you are hosting a dinner party then you would have to be so accurate in time that the pressure on you to serve the souffle still fluffy could turn the dinner into a catastrophe (unless you work under pressure).
This chocolate souffle cake has a crackly crust that guarantees crunchiness at the same time it protects the decadent, tender chocolatery center.
After it collapses and cools it's time to attack !
adapted from Gourmet magazine
12oz bittersweet chocolate,chopped
3/4 cups unsalted butter (1 1/2 stick)
1 1/2 tsp vanilla
1/4 tsp salt
12 tbsp sugar divided in 2 (6 tbsp each)
5 eggs separated at room temperature
1/4 cup flour